The "Denominacion de Origen" Cava is unique in that unlike the other wine regions of Spain, D.O. Cava is not restricted to one particular demarcated area. The areas permitted to produce Cava cover some 64,858 hectares and include D.O. Rioja, D.O. Navarra, D.O. Aragon and the region of Catalunya. However, 95% of all cava produced comes from the D.O. Penedes, which is in the region of Catalunya.

• Cava is a sparkling white wine made using the "Method Champenoise". Small amounts of rose wine are also produced.
• For a wine to be classified as cava it must be in contact with the lees for a minimum period of 9 months before disgorgement.
• The traditional grape varieties used for cava have been Spanish, however other varieties such as Chardonnay are being used in increasing quantities.
• The grape varieties permitted in the production of cava are as follows Parellada, Macabeo (Viura), Xarel-lo, Chardonnay and smaller amounts of Monastrell and Pinot Noir.
• Cavas are classified according to their sweetness.
  • Extra Brut: less than 6 grams of sugar per litre.
  • Brut: 6-15 g/l
  • Extra Seco: 12-20 g/l
  • Seco: 17-35 g/l
  • Semi Seco: 33-35 g/l
  • Dulce: over 50 g/l

Note: D.O. means: "Denominacion de Origen"