The Spanish equivalent of Prosecco is a type of sparkling wine called Cava. Cava is produced in several regions throughout Spain, including Catalonia, Valencia, and Rioja, and is made using the traditional method of secondary fermentation in the bottle, similar to Champagne.
Cava is produced using a blend of native grape varietals such as Macabeo, Xarel·lo, and Parellada and can range from dry to sweet. Cava has gained international recognition as a high-quality sparkling wine and is often enjoyed as an aperitif or paired with Spanish cuisine.
