The growing area stretches to the south of the province of Barcelona, into an area found in Tarragona. Producers began to introduce stainless-steel technology and cold fermentation in the 1970s, and were also the first in Catalonia and in all of Spain to introduce French grape varieties. More recently, research has been promoted to recover indigenous varieties, to develop organic farming techniques, and to experiment with new varieties and different planting densities.
The climate is Mediterranean with an average temperature of 14oC; however, the wide variety of growing areas provides the opportunity to develop a varied selection of vines and obtain different types of wines from them.
The soils in the three areas have similar characteristics: Rich in phosphorous, low in potassium, and with 20% limestone on average.
The main white grapes are those used to produce Cava, namely Macabeo and Xarel·lo. The white wines tend to be light, fresh, and clean, full of fruitiness and aroma, made using a blend of indigenous and French varieties. The reds have become extremely popular in recent years, with characteristics that come from blending indigenous and foreign grape varieties such as Tempranillo, Garnacha, and Cabernet Sauvignon.

Source : Torres