The freshness of freixenet is appreciated, the finesse of its bubbles savored. Barcelona adopts its black bottle. And the whole world discovers this art of living, made of naturalness and simplicity. Production of Freixenet in Catalonia dates back to the end of the 19th century. French vineyards were decimated by phylloxera, the aphid that attacks the roots of vines. Faced with a shortage of champagne, Catalan winegrowers turned to the production of sparkling wines, adopting the same vinification methods as champagne: cava was born. Cava, however, is distinguished by its specific terroir and grape varieties.