Which production method does Cava fundamentally share with Champagne?

Traditional Method (Secondary fermentation in the bottle)

Cava, the sparkling wine from Spain, fundamentally shares the Traditional Method, or Méthode Champenoise, with Champagne. This critical similarity means that the secondary fermentation, which creates the characteristic fine bead of bubbles, must occur inside the individual bottle that the consumer ultimately purchases. This in-bottle fermentation leads directly to the development of autolytic complexity, which is the savory, yeasty character derived from aging on the lees. While Cava differentiates itself through the primary use of indigenous grapes like Macabeo, Xarel·lo, and Parellada, the reliance on this labor-intensive bottle-aging process places it in the same textural and structural category as Champagne, offering complexity sought by those who appreciate aged fizz.