Cava is the registered name given to Spanish sparkling wines produced through the so called methode champenoise, that is, bubbles are the exclusive result of a second in-bottle fermentation of a previously made wine. Cava is also the name for the "caves" or underground barrel vaults where the bottled wine is kept to age and develop before it is released. The largest production area is Barcelona but 9 other provinces around Spain are registered to produce Cava wines.