To understand this "conflict" between Corpinnat and DO Cava, it is not enough to look at today’s labels; we must travel back in time. So let us uncork the story and return to its origins. But first, an essential question must be asked: how is a truly great sparkling wine actually made?
The Traditional Method or "Méthode Champenoise"
What sets Cava and Corpinnat apart from most sparkling wines is their production method. Although technological advances and the passing of time have refined the process, the essence remains unchanged: high-quality viticulture and respect for the traditional method, the true secret behind their excellence.
This system, also known as the *méthode champenoise* due to its French origins, is distinguished by carrying out the second fermentation directly inside the bottle. Unlike other sparkling wines that ferment in large industrial tanks, here each bottle becomes an individual vessel in which the wine develops its bubbles, complexity, and unique character over months or even years of ageing in the cellar.
1. The Origins
The history of Cava did not begin with celebration, but with catastrophe. At the end of the 19th century, the phylloxera plague devastated vineyards across Europe. In the Penedès, however, this disaster became a historic opportunity, as vineyards had to be replanted from scratch. During this transformation, local winegrowers replaced red grape varieties with native white grapes such as Macabeo, Xarel·lo, and Parellada.
It was in this new landscape that, in 1872, Josep Raventós i Fatjó of Codorníu produced the first bottles using the traditional method in Sant Sadurní d’Anoia. What began as a "local Champagne" eventually forged its own identity, one capable of surviving wars and commercial crises alike.
2. The Name Dilemma: Method or Territory?
For decades, the product was popularly known as "Xampany" ("Champagne") until French legal protections forced Spanish producers to adopt a different name. In 1959, the word "Cava" appeared for the first time in an official document, becoming part of Spain’s first legislation governing sparkling wines. The name refers to the underground cellars where the wine rests in silence.
In 1972, the Regulatory Council for Sparkling Wines was established, officially approving the term "Cava" to designate Spanish sparkling wine.
However, the key moment that explains today’s conflict came in 1986. With Spain’s entry into the European Union, Cava was granted Protected Designation of Origin status, but with a unique anomaly: instead of limiting the name to a single geographical region, municipalities in Aragón, La Rioja, Navarra, Valencia, and Extremadura were also allowed to use it. Cava ceased to be tied to one territory, unlike Champagne, which can only be produced in its namesake region in northeastern France, and instead became associated with a production method spread across Spain.
This decision relaxed regulations and enabled mass production, often without vintage distinctions, where in some cases volume was prioritised over excellence. This emphasis on quantity rather than identity gradually eroded the prestige of Cava, preventing it from competing on equal footing with the exclusivity of Champagne.
3. The Schism: 2017-2019
This geographical dispersion and industrial-scale production generated growing dissatisfaction in the heart of the Penedès. In 2017, a group of historic wineries registered the collective brand Corpinnat ("Cor" meaning heart, and "Pinnat" referring to Penedès) in order to reclaim the value of origin and strict viticulture.
After unsuccessfully attempting to create an exclusive subzone within the denomination, the "divorce" became official in January 2019. Nine prestigious wineries left DO Cava, giving up a globally recognised name in favour of a new collective identity based on:
- 100% organic grapes harvested by hand.
- Vinification entirely on the estate (buying base wine is prohibited).
- Extended ageing periods of at least 18 months.
- Full control of the value chain, from vineyard to winery.
4. The Giant Responds: The New DO Cava
Far from surrendering, the departure of the Corpinnat wineries acted as a wake-up call for DO Cava. The Regulatory Council realised that, in order to retain the premium segment and preserve international relevance, its wines needed a much clearer and more rigorous identity. The result has been a historic reform built around two key pillars:
Zoning: For the first time in its history, DO Cava officially recognises origin on the label. Consumers can now identify the precise provenance of the grapes through zones such as Comtats de Barcelona (the Catalan heartland), Valle del Ebro, Viñedos de Almendralejo, and Zona de Requena.
Cava de Guarda: With a minimum ageing period of 9 months, this is the youngest category of Cava. It can be identified by its green quality seal.
Cava de Guarda Superior: This category includes all premium Cavas aged for a minimum of 18 months. These wines are identified by silver and gold quality seals. There are three classifications within Cava de Guarda Superior:
- Reserva.
- Gran Reserva.
- Paraje Calificado.
Through these reforms, DO Cava has strengthened traceability and brought its quality standards closer to the demands that originally inspired the creation of Corpinnat, demonstrating remarkable adaptability.
5. Corpinnat: The Prestige of Its Wineries
The CORPINNAT territory positions itself as the birthplace of the great sparkling wines of the historic Penedès wine region. Its model is not based solely on origin, but on uncompromising standards throughout the entire value chain. Every winery must demonstrate compliance with strict production requirements through annual independent audits.
This collective brand was created to distinguish wines from the "heart of the Penedès", made exclusively from 100% organic grapes harvested by hand and, most importantly, vinified entirely on the estate. It is no coincidence that the wineries leading this movement already belonged to the most prestigious and award-winning segment of the industry.
The wineries currently part of Corpinnat are: AT Roca, Bufadors, Celler KRIPTA, Can Descregut, Celler Mir, Celler Viader, Cisteller, DEMOST, Gramona, Huguet de Can Feixes, Júlia Bernet, Juvé & Camps, Llopart, Mas Bertran, Mas Candí, Mas de la Basserola, Nadal, Pardas, Recaredo, sabaté i Coca, Torné & Bel and Torelló.
6. The Market: Consumers Still Struggle to Understand the Difference
Despite extensive educational efforts, the coexistence of Corpinnat and DO Cava continues to create confusion among consumers. In many cases, the debate is not resolved through technical regulations, but through the historical prestige of the brands involved. Ultimately, consumers place their trust in the names of the families and wineries behind Corpinnat.
This confusion also affects sommeliers and restaurant wine directors, who must regularly explain the differences between both categories to diners. It is a challenge that proves that, although quality may have won the battle, the collective brand still has a long road ahead before it is fully understood by the general public.
Beyond seals and regulations, the true winner of this “divorce” is the return to origins and quality — values that, for the first time in a century, have once again become the undisputed protagonists of every toast, allowing these sparkling wines to compete head-to-head with French Champagne.