Cava is a wine with a complex composition; when consumed in moderation, it can be an important ally for a healthy lifestyle.
Its double fermentation, following the traditional production method, means that Cava has polyphenols that are highly beneficial for our bodies, due to their antioxidant qualities. In addition, the wine contains nutrients, small amounts of vitamin B6, minerals and organic acids.
Cava is a component of the Mediterranean Diet, endorsed by the Foundation for Wine and Nutrition Research (FIVIN) and numerous scientific studies.
To raise awareness of the benefits of responsible consumption of Cava, in February a Masterclass on the scientific study was offered at the Mediterraneo Culinary Centre in Valencia, accompanied by a tasting of three Premium Cavas.
The results of the study demonstrated that the protective effects of Cava and its antioxidant and anti-inflammatory properties come, in part, thanks to its traditional method of elaboration of second fermentation in the bottle.