The Cava Meeting is held every two years in and around Barcelona, and in November this year (2025), around 100 journalists, including BKWine, buyers, and others, gathered to take stock of the cava industry.
In his opening speech, Javier Pagés, DO Cava president, talked about the future of Cava, its strengths, and weaknesses. The strengths are many, he said. 70% of production is exported to 100 countries; the grape varieties are native; there is clear segmentation and a high degree of diversity. There are large houses (producers), which are also strong brands, and smaller growers with their own philosophies.
In addition, the opportunities for cava today are many, he says. Despite the decline of the wine industry, sparkling wines are doing well; this segment continues to grow. In the UK, champagne sales are declining, and consumers are questioning whether it is worth its price. Here, cava has a chance to stand out.
But there are also challenges. The USA is Cava’s most important export market, but it isn’t easy to compete with Prosecco, which is increasing in both volume and value.
All cava is made using the traditional method (unlike prosecco), Javier Pagès points out, and it is an expensive method. It is only profitable when it adds value perceived by the consumer (which is not always the case with cava). DO Cava is now focusing on bringing the superb Cavas de Guarda Superior – the higher-quality cava – to more markets and consumers.
