Cava

The French developed a production method, which they have named 'Methode Champenoise' to produce their sparkling wine called 'Champagne'. During this production method they allow the wine to undergo a second fermentation in the bottle, which is controlled under special conditions of temperature and humidity in underground cellars. The French have protected the words 'Champagne' and 'Methode Champenoise'. Being part of the European community, Spain cannot use these words to describe their sparkling wines. Sparkling wine produced in Spain by the same method as in France is called 'Cava'. Additionally, the Spanish authorities require that all Cavas must be aged in the bottle for at least nine months after the second fermentation in the bottle occurs.

View the wines in Frontier's portfolio from Cava.