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Introduction to Cava, Barcelona, Spain at at Alimentaria. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Our Guide to the Spanish Sparkling Wine called Cava

Cava, the Spanish sparkling wine is Spain’s bubbly of choice. It is to the Spanish what Champagne is to the French or spumante or prosecco is to the Italians. Go out to restaurants and bars in Barcelona and you’re more likely to see locals drinking Cava than anything else.

Cava has played an integral role in the everyday life of Catalans and Spaniards since its creation by Catalan Josep Raventós in 1872 in the Penedes region near Barcelona, Spain, with bottles not only popped at baptisms, weddings and other celebrations, but Cava drank more informally at family meals or simply after work during casual drinks.

“Cava is unique and has a history that is intrinsically tied to the Catalan way of life,” wine consultant Ryan Opaz says. Like many locals, Ryan has a soft spot for the sparkling wine. He and his wife Gabriella run Catavino, a business promoting Iberian wines, including the Spanish sparkling wine.

Our Guide to Cava and What Makes the Spanish Sparkling Wine So Special

The Penedès: the Cradle of Cava

The Penedès is the closest wine region to Barcelona and is renowned for this Spanish sparkling wine. In fact, Josep Elías Terns, winemaker and owner of Parató winery calls it “the cradle of Cava”, because it was here that Cava was born after Josep Raventós returned from a trip to France with the idea of producing a sparkling wine using French techniques, which is why the first Catalan bubbly was called champán or xampany.

“People don’t realise that 50 kilometres from Las Ramblas and Barça stadium is a wine region where there is beautiful countryside, few concrete roads, and guys running old wine presses,” Josep says. “There are 160 wineries producing Cava and still wine in the Penedès. It’s actually the third largest wine region in Spain after Rioja and La Mancha. And everyone is producing nice wines and behind every winery there is a story!”

Introduction to Cava, Barcelona, Spain at at Alimentaria. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Indeed, Josep has a story or two. From one of the region’s oldest winemaking families, Josep has only been making Cava and wine at his small winery at El Pla del Penedès since 1975 (his house dates to 1685!), yet his ancestors were making wine as far back as 1670.

“They had grape vines right here!” he tells us, stomping his foot on the floor of the new Fira de Barcelona. The Elias family had vineyards close by on the slopes of Montjuïc, the mountain between the Fira and the city, and have deeds to a wine press there dating to 1880.

We talk to Josep, along with other winemakers specialising in the Catalan sparkling, at Alimentaria, Barcelona’s premiere food and wine trade fair. While we’ve enjoyed this Spanish sparkling wine on previous trips to Spain, and particularly on visits to Barcelona – Freixenet, Spain’s leading Cava producer, has generally been the first bubbly we’d reach for at a bottle shop (it was often the only one there!) – we admit we knew very little about the stuff until Alimentaria.

So what makes a Cava a Cava?

So what makes a Cava a Cava?

“Cava mainly uses three grapes or a combination of three grapes – Xarel·lo, Macabeo and Parellada – these are local grapes and we know how to work with these, however, Xarel·lo is the pillar of Cava. We can also use other grapes, such as the native grape Samsó, as well as Chardonnay, Pinot Noir, Subirat and so on,” Josep explains.

“Cava can be brut nature (naturally dry), brut (extra dry), seco (dry), semiseco (medium dry), dulce (sweet), and there is also brut rosé (made with black grapes like Garnatxa, Monastrell and Pinot Noir).”

Introduction to Cava, Barcelona, Spain at at Alimentaria. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

“But to be Cava, it must be made according to the traditional methods that follow our Denominación de Origen laws — and there are many rules we have to follow before we can put ‘Cava’ on the label! After the grapes, the most important is that there is a second fermentation in the bottle, and the aging time.”

A Sunny Bubbly

After tasting Josep’s delicious Parato Cava Reserva Brut Nature, we ask what is it about the Penedès region that enables it to produce such fine sparkling.

“It’s a combination of the sunny climate, soil and grapes. We can also produce an extensive variety of grapes, everything from Merlot to Tempranillo, and it’s because of the success of Cava that other wines have emerged from here,” Josep reveals.

“For me, Cava is very Mediterranean and this is because of where it’s made. It is very fresh, light and clean, very easy to drink. It’s perfect for our climate, for the summer. If you’re sitting in the sunshine, it’s ideal,” Josep says.

“In Spain, we like to spend time with our family and friends, to eat slowly – Cava is not as alcoholic as red or white wine, so it’s perfect – you can drink it all afternoon long.”

Anywhere, Anytime & with Anything – or – Why Cava Rocks

Jeci Llopart, a fifth-generation winemaker, from Llopart Cava, another small family-owned winery, dating back to 1887 and currently run by Jeci and her three siblings, agrees with Josep. Jeci introduces us to seven delicious Llopart Cavas.

“It’s the freshness, the fruitiness and the versatility that makes it so special,” she says, as we sip her effervescent drops. “You can have it at anytime, winter or summer, with or without food, and with all moments.”

“I really believe Cava is a wine you have with anything, with tapas, or on its own. It fits with everything,” Josep continues.

“Ferran Adrià said that Cava is perhaps the only wine that can match 25 dishes and I agree,” he elaborates. “It’s like with music. Sometimes you want classical, sometimes you want rock, but then there is music that goes with everything. It’s the same with Cava.”

Location, Location, Location

Efrem Mallol, owner and director of the award-winning winery Finca Ca N‘Estella and Clot dels Oms, has been making wines since 1973 on the family estate, although his ancestors began producing wine in 1847. His circumstances are a little different to other wine-makers, although he believes the results are similarly special.

“Due to our location – we’re the closet vineyard to Barcelona, in the north of Penedès where it’s very warm – we pick most of our grapes at night when it’s cooler. We start picking at the end of July and we’re finishing in September when the others are just starting their harvest,” Efrem says.

“As a result, it tastes different because we pick it at a different time and because our soil is different. We also have some very old grape vines, dating back to 100 years, which we handpick. (The other grapes are picked by machine.) Because of this, I think we can feel the different flavours when we try it. It’s also because of how we look after the grapes at small wineries. At huge estates you can’t feel the quality of the grape.”

We try Efrem’s Cava Rabetllat I Vidal Brut Ca N’Estella, made from Xarel·lo and Macabeo grapes, aged for 12 months, and we agree. It’s rich and complex, a gorgeous drop.

Cava versus Champagne

So how does Cava compare to Champagne? “They are very different!” Josep Elías Terns exclaims. “The climate and the soil make them so. Cava is not as acidic because we have plenty of sunshine, so our wines are more rich, but on the other hand, the acidity can be nice; it makes the wine fresher and allows it to stay longer in the bottle.”

“Cava, while made exactly the same way as Champagne and Cremant, is a better product,” says Anthony Swift from Wine Pleasures, which offers specialised wine tours and tastings, as well as events and workshops.

“Two glasses of Champagne and you can’t drink anymore, as it’s too heavy on the stomach. This is because the climate in Champagne is harsh – there’s not enough sun – which makes for an acidic grape, and so the winemakers are forced to add sweet wine to smooth over the acidity,” Anthony explains.

“This is not the case in Spain where we have the sun and are therefore able to make a Brut Nature with no added sweet wine. And of course it’s a lighter drink – you can drink more than two glasses for sure!”

Introduction to Cava, Barcelona, Spain at at Alimentaria. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

“Add to that the price and you’ll never buy Champagne again – unless of course you’re a celebrity and you need to flaunt – but for a good Champagne, you’ll be paying over 100 euros (anything less and you’ll need to break out the aspirin!), whereas a five-year-old bottle can be bought (from the winery) for just 12 euros and it’s a steal.”

Ryan Opaz agrees that one of the things that makes Catalunya’s sparkling wine so special is its value for money.

“The entry point is so low for something of such artisanal quality,” Opaz says. “For 10 euros you’re starting with quality that is often equal to a 30-euro bottle of Champagne. Also the high end is pretty low with amazing Cavas available for under 50 euros.”

To Visit or Not to Visit Penedès

Ryan and Gabriella Opaz believe that anyone who visits Barcelona and enjoys Spain’s sparkling wine should visit the Penedès region.

“First off, if you want to visit a winery, the region is easy to get to from Barcelona on a tour – or even independently by train – and second of all, you are going to get an experience that you can’t find anywhere else in the world.”

As Josep Elías Terns says “When you go to Penedès and drink the Cava you will really feel the place!”

Learn More about Cava

We returned to Barcelona specifically to explore the Penedès and taste the region’s 50 great Cavas on a five-day wine tour. We visited the area’s finest wineries and the wonderful VINSEUM wine museum, learnt what a terrific match Cava and Catalan cuisine were and were taught how to eat calcots like the locals. Now we’re wondering if we’ll ever be able to drink Champagne again.

Where to Taste Cava in Barcelona and Beyond

In Barcelona you can sample Cava on this Tasting of Catalan and Spanish Wines. You could also rent a car in Barcelona airport and do a road trip through the Penedès wine region, 50 kilometres south of the Catalan capital. If you do this, at some Cava wineries you will need to make appointments to do vineyard tours and wine tastings. If you prefer to do a guided tour, try this Catalunya Wine, Tapas and Cava Tour from Barcelona or this 8-Hour Wine and Cava Tasting in Catalonia.

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About Lara Dunston

A travel and food writer who has experienced over 70 countries and written for The Guardian, Australian Gourmet Traveller, Feast, Delicious, National Geographic Traveller, Conde Nast Traveller, Travel+Leisure Southeast Asia, DestinAsian, TIME, CNN, The Independent, The Telegraph, Sunday Times Travel Magazine, AFAR, Wanderlust, International Traveller, Get Lost, Four Seasons Magazine, Fah Thai, Sawasdee, and more, as well as authored more than 40 guidebooks for Lonely Planet, DK, Footprint, Rough Guides, Fodors, Thomas Cook, and AA Guides.

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Comments

  1. tim says

    March 29, 2010 at 2:37 pm

    Mmmm, I have an additional bottle from Valentine’s Day! So, tonight, some salmon poached in a Cava/grapefruit sauce to go along with our pan-seared fennel. Unfortunately, Cava is only represented by a few winemakers at my local mega-liquor store…Perhaps I should visit Penedès?

  2. Lara Dunston says

    March 29, 2010 at 3:34 pm

    Hi Tim – yum! That sounds delish, actually! Very interesting! We really love fennel actually, and it’s great with fish, isn’t it? The cava is a good excuse to visit the Penedès I reckon! Thanks for dropping by!

  3. Anthony says

    August 27, 2014 at 8:50 pm

    Since this article was written we at Wine Pleasures decided to give Cava the recognition it deserved and created in 2011 a unique publication called 50 Great Cavas – we selected and highlighted the most exciting cavas from the numerous entries received.

    Today (2014) we have a publication sought after by bubble lovers and recognized as an authority on cavas in the wine import industry. We look forward to welcoming you both back to Spain to taste some of the 50 Great Cavas 2014 at some of the most beautiful wineries in the Penedés, if not the world.

  4. Lara Dunston says

    August 27, 2014 at 9:17 pm

    Hello Anthony – we’re so excited by the opportunity to sample 50 great Cavas of the Penedes! Four years is far too long to go without Cava!

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Still looking for Christmas cooking inspo? Check o Still looking for Christmas cooking inspo? Check out our seafood recipe collection, especially if you celebrate Christmas on Christmas Eve with a fish focused meal in the Southern Italian tradition, transformed by Italian-Americans into the Feast of the Seven Fishes, or like Australians, who celebrate Christmas in the sweltering summer, feast on seafood for Christmas Day lunch, we’ve got lots of easy seafood recipes for you.

Our recipes include a classic prawn cocktail, blini with smoked salmon, a ceviche-style appetiser, and devilled eggs with caviar. We’ve also got recipes for fish soup, seafood pies and pastas, salmon tray bake, and crispy salmon with creamy mashed potatoes.

You’ll find the recipes here: https://grantourismotravels.com/seafood-recipes-for-christmas-eve-and-christmas-day-menus/
(Link in bio if you’re seeing this on IG)

Merry Christmas if you’re celebrating!! 

#christmas #christmasfood #seafood #fish #recipes #christmasrecipes #foodstagram #foodblogger #food #foodlover #igfood #picoftheday #igfood #igfoodie #cooking #foodblog #food #foodstagram #instafood #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #grantourismo #grantourismotravels #xmas #merrychristmas #happychristmas
If you’re still looking for food inspo for Chris If you’re still looking for food inspo for Christmas Eve or Christmas Day meals, my smoked salmon ‘carpaccio’ recipe is one of dozens of recipes in this compilation of our best Christmas recipes (link below). 

The Christmas recipe compilation includes collections of our best Christmas breakfast recipes, best Christmas brunch recipes, best Christmas starter recipes, best Christmas cocktails, best Christmas dessert recipes, and homemade edible Christmas gifts and more.

My smoked salmon carpaccio recipe makes an easy elegant appetiser that’s made in minutes. If you’re having guests over, you can make the dish ahead by assembling the salmon, capers and pickled onions, and refrigerate it, then pour on the dressing just before serving. 

Provide toasted baguette slices and bowls of additional capers, pickles and dressing, so guests can customise their carpaccio. And open the bubbly!

You’ll find that recipe and many more Christmas recipes here: https://grantourismotravels.com/best-christmas-recipes/ (link in bio if you’re seeing this on IG)

Merry Christmas!! X

#christmas #christmasfood #recipes #christmasrecipes #foodstagram #salmon #smokedsalmon #foodblogger #food #foodlover #igfood #picoftheday #igfoodie #cooking #foodblog #food #foodstagram #instafood #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #recipedeveloper #writingacookbook #grantourismo #grantourismotravels 
#xmas #merrychristmas #happychristmas
If you haven’t visited our site in a while, I sh If you haven’t visited our site in a while, I shared a collection of recipes for homemade edible Christmas gifts — for condiments, hot sauces, chilli oils, a whole array of pickles, spice blends, chilli salt, furakake seasoning, and spicy snacks, such as our Cambodian and Vietnamese roasted peanuts. 

I love giving homemade edibles as gifts as much as I love receiving them. Who wouldn’t appreciate jars filled with their favourite chilli oils, hot sauces, piquant pickles, and spicy peanuts that loved-ones have taken the time to make? 

Aside from the gesture and affordability of gifting homemade edibles, you’re minimising waste. You can use recycled jars or if buying new mason jars or clip-top Kilner jars, you know they’ll get repurposed.

No need for wrapping, just attach some Christmas baubles or tinsel to the lid. I used squares of Cambodian kramas (cotton scarves), which can be repurposed as napkins or drink coasters, and tied a ribbon or two around the lids, and attached last year’s Christmas tree decorations to some.

You’ll find the recipes here: https://grantourismotravels.com/homemade-edible-christmas-gifts/ (link in bio if you’re seeing this on IG)

Yes, that’s Pepper... every time there’s a camera around... 

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#blackcat #blackcatsofinstagram #picoftheday 
#christmas #christmastree #xmas #merrychristmas #happychristmas #cambodia #siemreap
This crab omelette is a decadent eggs dish that’ This crab omelette is a decadent eggs dish that’s perfect if you’re just back from the fish markets armed with luxurious fresh crab meat. It’s a little sweet, a little spicy, and very, very moreish.

Our crab omelette recipe was one of our 22 most popular egg recipes of 2022 on our website Grantourismo and it’s no surprise. It’s appeared more times than any other egg recipes on our annual round-ups of most popular recipes since Terence launched Weekend Eggs when we launched Grantourismo in 2010.

If you’re an eggs lover, do check out the recipe collection. It includes egg recipes from right around the world, from recipes for classic kopitiam eggs from Singapore and Malaysia and egg curries from India and Myanmar to all kinds of egg recipes from Thailand, Japan, Korea, China, Mexico, USA, Australia, UK, and Ireland.

And do browse our Weekend Eggs archives for further eggspiration (sorry). We have hundreds of egg recipes from the 13 year-old series of recipes for quintessential egg dishes from around the world, which we started on our 2010 year-long global grand tour focused on slow, local and experiential travel. 

We’re hoping 2023 will be the year we can finally publish the Weekend Eggs cookbook we’ve talked about for years based on that series. After we can find a publisher for the Cambodia cookbook of course... :( 

Recipe collection here (and proper link to Grantourismo in our bio):
https://grantourismotravels.com/22-most-popular-egg-recipes-of-2022-from-weekend-eggs/

If you cook the recipe and enjoy it please let us know — we love to hear from you — either in the comments at the end of the recipe or share a pic with us here.

#recipe #recipes #eggs #eggslover #breakfasteggs #WeekendEggs #egg #breakfast #brunch #igfood #igfoodie #cooking #foodblog #food #foodstagram #instafood  #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #recipedeveloper #lookingforapublisher #writingacookbook  #grantourismo #grantourismotravels
I’m late to share this, but a few days ago Angko I’m late to share this, but a few days ago Angkor Archaeological Park, home to stupendous Angkor Wat, pictured, celebrated 30 years of its UNESCO World Heritage listing. 

That’s as good an excuse as any to put this magnificent, sprawling archaeological site on your travel list this year.

While riverside Siem Reap, your base for exploring Angkor is bustling once more, there are still nowhere near the visitors of the last busy high season months of December-January 2018-2019 when there were 290,000 visitors. 

Last month there were just 55,000 visitors and December feels a little quieter. A tour guide friend said there were about 150 people at Angkor Wat for sunrise a few days ago.

If you’re looking for tips to visiting Angkor, Siem Reap and Cambodia, just ask us a question in the comments below or check Grantourismo as we’ve got loads of info on our site. Click through to the link in the bio and explore our Cambodia guide or search for ‘Angkor’. 

And please do let us know if you’re coming to Siem Reap. We’d love to see you here x

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Our soy ginger chicken recipe will make you sticky Our soy ginger chicken recipe will make you sticky, flavourful and succulent chicken thighs that are fantastic with steamed rice, Chinese greens or a salad, such as a Southeast Asian slaw. 

The chicken can be marinated for up to 24 hours before cooking, which ensures it’s packed with flavour, then it can be cooked on a barbecue or in a pan.

Terence’s soy ginger chicken recipe is one of our favourite recipes for a quick and easy meal. I love the sound of the sizzling thighs in the pan, and the warming aromas wafting through the apartment. 

It’s amazing how such flavourful juicy chicken thighs come from such a quick and easy recipe.

Recipe here (and proper link to Grantourismo in our bio): https://grantourismotravels.com/soy-ginger-chicken-recipe/

If you cook it and enjoy it please let us know — we love to hear from you — either here or in the comments at the end of the recipe on the site or share a pic with us x 

#recipe #recipes #chicken #soygingerchicken #asianfood #southeastasianfood #igfood #igfoodie #cooking #cookingtime #recipe #recipes #comfortfood #foodblog #food #foodstagram #healthyfood #instafood #healthy #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #recipedeveloper #writingacookbook #grantourismo #grantourismotravels
Who can guess the ingredients and what we’re mak Who can guess the ingredients and what we’re making with my market haul from Psar Samaki in Siem Reap — all for a whopping 10,000 riel (US$2.50)?! 

Birds-eye chillies thrown in for free! They were on my list but the seller I spent most at (5,000 riel!) scooped up a handful and slipped them into my bag. She was my last stop and knew what I was making.

My Khmer is poor, even after all our years in Cambodia, as I don’t learn languages with the ease I did in my 20s, plus I’m mentally exhausted after researching and writing all day. I have a better vocabulary of Old and Middle Khmer than modern Khmer from studying the ancient inscriptions for the Cambodian culinary history component of our cookbook I’m writing.

So when one seller totalled my purchases I thought she said 5,000 riel but she handed back 4,500 riel! The sum total of two huge bunches of herbs and kaffir lime leaves was 500 riel.

Tip: if visiting Siem Reap, use Khmer riel for local shopping. We’ve mainly used riel since the pandemic started— rarely use US$ now as market sellers quote prices in riels, as do local shops and bakeries, and I tip tuk tuk drivers in riels. I find prices quoted in riels are lower.

Psar Samaki is cheaper than Psar Leu, which is cheaper than Psar Chas, as it’s a wholesale market, which means the produce is fresher. I see veggies arriving, piled high in the back of vehicles, with dirt still on them — as I did on this trip. 

The scent of a mountain of incredibly aromatic pineapples offloaded from the back of a dusty ute was so heady they smelt like they’d just been cut. More exotic European style veggies arrive by big trucks in boxes labelled in Vietnamese (from Dalat) and Mandarin (from China), such as beautiful snow-white cauliflower I spotted.

Note: the freshest produce is sold on the dirt road at the back of the market.

#cambodia #siemreap #foodwriter #foodblogger #foodphotography #igfood #foodstagram #instafood #instafoodie #foodie #instadaily #picoftheday #market #siemreapmarket #psarsamaki #marketfresh #vegetables #healthyfood #marketshopping #traveltips #foodtravel #culinarytravel #localtravel #cooking #cookingtime #curry #homemade #currypaste #grantourismotravels
My Vietnamese-ish meatballs and rice noodles recip My Vietnamese-ish meatballs and rice noodles recipe makes tender meatballs doused in a delightfully tangy-sweet sauce, sprinkled with crispy fried shallots, with carrot-daikon, crunchy cucumber and fragrant herbs. 

The dish is inspired by bún chả, a Hanoi specialty, but it’s not bún chả. No matter what Google or food bloggers tell you. Names are important, especially when cooking and writing about cuisines not our own.

This is an authentic bún chả recipe:  https://grantourismotravels.com/vietnamese-bun-cha-recipe/ You’ll need to get the outdoor BBQ/grill going to do proper smoky bún chả meat patties (not meatballs).

My meatball noodle bowl is perhaps more closely related to dishes such as a Central Vietnam cousin bún thịt nướng (pork skewers on rice noodles in a bowl) and a Southern relation bún bò Nam Bộ (beef atop rice noodles, sprinkled with fried shallots (Nam Bộ=Southern Vietnam) though neither include meatballs. 

Xíu mại= meatballs although they’re different in flavour to mine, which taste more like bún chả patties. Xíu mại remind me of Southern Italian meatballs in tomato sauce.

In Vietnam’s Mekong Delta, home to millions of Khmer, there’s bánh tằm xíu mại. Bánh tằm=silk worm noodles. They’re topped with meatballs, cucumber, daikon, carrot, fresh herbs, crispy fried onions. Difference: cold noodles doused in a sauce of coconut cream and fish sauce. 

Remove the meatballs, add chopped fried spring rolls and it’s Cambodia’s banh sung, which is a rice noodle salad similar to Vietnam’s bún chả giò :) 

Recipe here: (link in bio) https://grantourismotravels.com/vietnamese-meatballs-and-rice-noodles-recipe/

For more on these culinary connections you’ll have to wait for our Cambodian cookbook and culinary history. In a hurry to know? Come support the project on Patreon. (link in bio)

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It is pure coincidence that Pepper’s eye colour It is pure coincidence that Pepper’s eye colour matches the furnishings of our rented apartment. So, no, I did not colour-coordinate the interiors to match our cat’s eyes. 

I keep getting DMs from pet clothing brands wanting to “partner” with Pepper and send her free cat clothes and cat accessories. Although she did wear a kerchief for a few years in her more adventurous fashion-forward teenage years, I cannot see this cat in clothes now, can you? 

#pepper #blackcat #blackcats #blackcatsofinstagram #blackcatsrule #blackcatsmatter #cat #cats #catsofinstagram #catstagram #catlover #catlovers #catlove #catoftheday #catphoto #catpic #catpics #cambodiancat #cambodiancatsofinstagram #catlife #catloversclub #catoftheday #catgram #catstagram #cats_of_instagram #catphotography #catsofig #catsoftheworld #catsofinsta #cats🐱 #siemreap #cambodia

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