There is no hard date, but there definitely was a time in Spain when the concept of sparkling wine was “easier” as, from 1986 onwards, it was simply, “Cava”. It was easier even if it was Cava from Rioja, which was the definition of “Spanish red” or Cava from Navarra which was the definition of “Spanish rosé” or Cava from Extremadura which still is the definition of being “Spanish middle of nowhere”. All of this, along with the 95% of Cava produced in Catalunya was somehow a Spanish Traditional Method […]
For full access, please log in or purchase a subscription.