And another great thing to bear in mind from the phylloxera crisis was the historical coincidence with the birth of cava.
In 1872 Manuel Raventós had begun experimenting with this product, first to Barcelona, where he had taken refuge in the years of the Third Carlist War, and later at his estate of Saint Sadurní. In the 1880's, before the arrival of the plague, there were several cava drinks made in town. The phylloxera crisis did not stop this process, but allowed direct evolution of Sant Sadurní towards a future focused on the cava industry. The clearest indication of how the phylloxera influenced in this process is that the new vineyards were planted for the most part with the three main grape varieties used in Cava elaboration process; Macabeo, Xarel.lo and Parellada.
And so, from early twentieth century, with the overcoming of the phylloxera crisis, Sant Sadurní enters a new expansion phase, now thanks to the consolidation of the industry of cava. Codorniu took the first lead, but soon left other producers; among them we can distinguish the name of Freixenet.
We will never know for sure what would have happened with cava drink without the phylloxera, or what would have been like if he had not suffered the plague. Very different, probably because the actual Sant Sadurní was born in the late nineteenth century, combining efforts and problems that the citizens experienced while they were fighting against the phylloxera and they helped to engender the first cava drinks.