Cava is the name of a type of Catalan white or pink sparkling wine, produced mainly in the Penedès region, through the process of natural fermentation exactly the same as that used to produce champagne. Cava was created in 1872 by Josep Raventós. Cava is produced in varying levels of dryness of the wine which are: brut nature, brut (extra dry), seco (dry), semiseco (medium) and dulce (sweet). Under Spanish Denominación de Origen laws, Cava must be made according to the traditional champagne method with second fermentation in the bottle. It uses a selection of the grapes Macabeo, Parellada, Xarel•lo, Chardonnay, Pinot noir, and Subirat. Cava must spend at least nine months in its bottle before dégorgement, or recorking. Other variables that make Cava so special are moderate rainfall, intense sunshine and soft winds. Such conditions help the grape to mature properly, creating its distinctive aroma and cutting dry taste. Cava is distinct for its dryness. Martí Serdà produce a full range of cavas. They are of a consistent high quality because they all have longer periods of fermentation than the minimum required. Cava Brut and the brut nature have fermentation periods of 15 months and the gran reserva has a fermentation period of 36 months for example.