Catalonia has been producing wine since the Greeks introduced grapevines to Empordà and the Romans to the region surrounding Tarragona and Barcelona. Though famous internationally for Cava (it was created in 1872 and swiftly became one of the most important wines produced in Catalonia), Catalan vineyards produce a wide variety of wines thanks to its position geographically; with a Mediterranean climate on the coast and a more continental climate further inland. Nowadays the region has many grape varieties: white wine grapes of Macabeo, Parellada and Xarel•lo and the red wine grapes of Garnacha, Monastrell, and Tempranillo amongst many others.
There are ten official wine-producing regions: Alella, Conca de Barberà, Costers del Segre, Empordà, Montsant, Pla de Bages, Tarragona, Terra Alta, Penedès and Priorat. Each region has its own specialty in grape variety and the wines produced can be extremely different. Priorat, for example, produces powerful red wines and has been recognized as having some of the best ground in the world for producing wine. Conca de Barberà, on the other hand, is famous for its white wines using the Parellada grape and Rosé. There has also recently been a surge in the number of bodegas producing organic wines, using only organic fertilizers and ancient production methods.