The origin of Cava is associated to the splendor of Catalan viticulture mid-nineteenth century, is then when several families of Sant Sadurní (Penedes), initiated the investigation of a new processing technique, "Traditional Method or Champenoise" , applied to crops in the area. In 1872, it produced in the town of Sant Sadurní the first bottles of Cava following the traditional method of second fermentation in the bottle. The most commonly used varieties of grape are "Macabeo,Xarel.lo and Parellada ", but also used other varieties such as Chardonnay, Pinot Noir, etc..