Catalonia wine

by Neil Morris

Catalonia has eleven wine-producing regions qualified by the Catalan Institute of Wine (INCAVI). There are nine regions that are Denominaciónes de Origen: Penedès, Costers del Segre, Conca de Barberà, Montsant, Alella, Tarragona, Empordà, Pla del Bages and Terra Alta, one region that is a Denominación de Origen Qualificada: Priorat and the Catalunya DO which is generally applied to any wine from the region.

Champagne and is made using the same traditional methods as its French counterpart. When it was originally produced in Catalonia in 1872 it was called champaña in Spanish or xampany in Catalan and was known around the world as Spanish Champagne. It became known as Cava in the 1970's as the name "Champagne" has Protected Geographical Status (PDS) and can only be used to refer to the drink produced in that particular region of France.

Xarel-lo is one of the principal grapes used to make the Spanish sparkling wine along with the macabeu and parellada varieties. Other less widely-used grapes include chardonnay, pinot noir and subirat.

Cava can only be officially produced in eight of the Spanish wine regions: Aragon, the Basque Country, Castilla yLeón, Catalonia, Extremadura, Navarra, Rioja or the Valencian Community but it is the Penedès area in Catalonia that produces the majority of all Cava in Spain. The two biggest and most famous producers of Cava in Spain; Codorníu and Freixenet, are based in the village of Sant Sadurní d'Anoia.

Denominaciónes de Origen

conca de barbera

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