Both ancient Eastern tradition (mythology, Biblical texts, etc.) and modern archaeology date the beginnings of grape-growing and wine-drinking to 3,000 B.C. in the Caucasus and Zagros mountains (modern Iran), from where it reached Catalonia in the 8th and 7th centuries B.C., brought by the Phoenicians and the Greeks.

Since then, wine and cava have become universally accepted as perfect complements for meals, enhancing the food’s taste and creating a special atmosphere at the table. So it is not surprising that many gastronomists use them as a condiment for their dishes. A source of pleasure and health, wine and cava stand out for their culinary qualities.