Spain has been producing sparkling wine (Cava) for more than one hundred years. Cava shares with Champagne the same elaboration method but has completely differentiated characteristics stemming from the use of Spanish indigenous grapes (Macabeo, Xarel-lo and Parellada) and the influence of the Mediterranean climate and soil. Butterscotch, apple and yeast aromas create a swell bouquet, which is followed by round apple, pineapple and white-raisin flavors.