Cava is a quality sparkling wine produced in Spain. As a product with a designation of origin, Cava wine has to meet certain quality requirements throughout its production process; therefore, the analysis of several parameters is of great interest. In this work, a portable electronic tongue for the analysis of Cava wine is described. The system is comprised of compact and low-power-consumption electronic equipment and an array of microsensors formed by six ion-selective field effect transistors sensitive to pH, Na + , K + , Ca 2+ , Cl − , and CO 3 2− , one conductivity sensor, one redox potential sensor, and two amperometric gold microelectrodes. This system, combined with chemometric tools, has been applied to the analysis of 78 Cava wine samples. Results demonstrate that the electronic tongue is able to classify the samples according to the aging time, with a percentage of correct prediction between 80% and 96%, by using linear discriminant analysis, as well as to quantify the total acidity, pH, volumetric alcoholic degree, potassium, conductivity, glycerol, and methanol parameters, with mean relative errors between 2.3% and 6.0%, by using partial least squares regressions. ; We acknowledge funding from the Spanish R & D National Program (MINECO, Projects TEC2011-29045-C04-01 and TEC2014-54449-C3-1-R). P.G.-G. is grateful to MINECO, Spain, for the financial support through a research studentship of the FPI Program. We acknowledge support by the CSIC Open Access Publication Initiative through its Unit of Information Resources for Research (URICI).