Spain's most important traditional method sparkling wine DO — produced primarily in Penedès (Catalonia) but also in other Spanish regions, using indigenous varieties Macabeo, Xarel-lo, and Parellada (plus Chardonnay, Pinot Noir, Monastrell, and Garnacha). Cava ranges from commercial Non-Vintage to serious Cava de Paraje Calificado from single vineyards aged 36+ months on lees. The finest artisan Cava — particularly from Gramona, Recaredo, and Llopart — achieves a mineral complexity and aging potential that competes directly with Champagne. The Corpinnat and other alternative designations have emerged as serious producers reject the DO's perceived commercial dilution.
| Year | Rating | Notes |
|---|---|---|
| 2022 | — | Outstanding Cava vintage; indigenous varieties Xarel-lo and Macabeo showed extraordinary mineral complexity for extended lees-aged reserve wines. |
| 2021 | — | Classic vintage; cool Mediterranean coastal conditions produced base wines of excellent natural acidity ideal for extended lees aging. |
| 2020 | — | Benchmark year; Gramona and Recaredo both produced single-vineyard Cava de Paraje Calificado of international acclaim; serious Cava's reputation solidified. |
| 2019 | — | Solid vintage; the year of the Corpinnat rebellion; Xarel-lo from old Penedès vines showed excellent mineral depth for extended aging. |
| 2018 | — | Outstanding vintage for extended reserve Cavas; Gramona III Lustros and Recaredo Terrers wines of extraordinary complexity from the warm, dry season. |