It is the reward for the effort, ingenuity, and creativity of a group of producers and winegrowers from the mid-19th century who, after being challenged by phylloxera, decided to start anew. But it is also a reward for those who continue to toast and celebrate with bubbles, those of the traditional method, those of Cava, which, with perseverance and rigor, improves year after year in quality and international recognition.

It all began as great stories often do, in a small place with a rich winemaking tradition, a land of farmers, but also of people with a thirst for knowledge and a desire to explore; and with three white grapes as its protagonists: Macabeu, Xarel·lo, and Parellada. A trio that began to define and differentiate the sparkling wine that, over the years, would be known as Cava.