Cava is Spanish terminology for sparkling wine. From the Pened’s growing region that borders the Mediterranean near Barcelona. 95 percent of cava comes from this region. Made by the exact methods used in making true champagne. Anniston Star. Uncorked the wine in Spain is anything but plain. Cava may not sound like Champagne but it tastes a lot like it. Produced by the traditional champagne method of fermenting the wine in the bottle. Cava is Spain’s answer and some would even say rebuke to Champagne. More fine champagne method sparkling wine flows out of Spain than anywhere else on earth including Champagne. Grown in limestone and mineral rich soils the finest Cava is born of native Spanish varietals most notably Xarelo lo, Parellada, Viura and Macabeo grapes. With the addition of champagne yeasts during the fermentation the acid rich musts of Cava yield sparkling wines of rich flavor, softness and finesse to rival those of Champagne itself. Where Cava may even have the edge in its soft round lingering finish the antithesis of French Champagne which can often possess just a bit too much acidic verve in its aftertaste or finish to suit some tastes. Cava has grown from a relative trickle to Spain s leading wine export. Cava is presently the world’s number one selling champagne method sparkling wine.