Which sparkling wine is produced using the traditional method in Spain?

Cava is the sparkling wine produced in Spain using the traditional method, which is also known as the méthode champenoise or méthode traditionnelle. This method involves secondary fermentation in the bottle to create carbonation, and it consists of several key processes such as riddling and disgorging. Cava is primarily made in the Penedès region of Catalonia using grape varieties such as Macabeo, Xarel·lo, and Parellada.

The other options refer to sparkling wines produced using the traditional method in different regions: Champagne is from France, specifically the Champagne region, while Franciacorta comes from Italy, both of which also employ this traditional method. Prosecco, on the other hand, is produced using the Charmat method, where secondary fermentation occurs in large tanks rather than in individual bottles. This distinction is important, as it highlights the unique production techniques and the geographical origins that differentiate Cava from other sparkling wines.