Most Cava you find in the store are younger products, and some are of the opinion that the soul of Cava is young, fresh and fruity and hence a younger product. But Cava is according to me so much more, and although I love the young style, it is not always what I long for. There is so much to explore and if you know to read the signs everything gets easier.
The smart thing is that all Cavas approved by Consejo Regulador del Cava, have a sticker/seal somewhere on the bottle, often on the cork. By looking at this sticker you can determine what ageing class the product belongs to, and by this get a hint of what you can expect.
Cava with < 9 months ageing in the bottle together with the yeast, is often just called Cava. It is light, fresh, fruity and is often not very complex.
Cava with < 15 months ageing in the bottle is called Reserva. These Cavas have a deeper aroma structure since the yeast has contributed for a longer time. Here you often get more mature fruit, nuts and often some cookie notes.
Cava with < 30 months ageing in the bottle is called Gran Reserva. These Cavas have more complexity and often have a deeper character with mature fruit, nuts and cookies that you get in the Reserva, but also often some spice, vanilla and even sherry like notes. With the ageing the acidity gets a bit reduced, which leaves these maturer Cavas softer on the tongue.
No matter what you prefer there are plenty of variety to try, and it is often fun to compare cavas with similar grape base and in the same age category. Every producer has there own style that develops with ageing.