Catalunya

Catalunya stretches from the hot Mediterranean coast to the high altitudes of the Serralada mountain ranges. They produce a wider range of wine styles here than any other region in Spain, from the crisp Cava to the syrupy sweets. However, it is Cava which this region is best known for, and 95% of all Cava is produced here, centred around the fertile plateau of the Penedès area. Cava is dominated by two producers – Cordoníu and Freixenet. The process is the same as champagne, utilising traditional methods, however the grape varieties used are different. The traditional and local varieties are Macabeo which provides the bulk of Cava plantings due to its late budding protecting against Penedès spring frosts, Xarel-lo is considered the finest traditional variety and Parellada can provide crisp apple characters if not over-produced. However, recently, Chardonnay and Pinot have been included in the DO, the latter used for the increasingly popular Pink Cava. Huge steps have been made in the quality of Cava through lower yields and extended bottle aging. It was also the Catalans who invented the Gyropalette providing a more efficient and cost-effective process than traditional hand riddling. The most important sub-regions are Priorat, Penedes, Montsant and Tarragona.