Cava Production
The winery
The process of creating our cavas
Harvesting
Harvesting is done manually, and we use small 18-kilo boxes because our utmost priority is to care for the grapes at all times. Each year, we eagerly determine the optimal harvest date through daily monitoring of the ripening process, which usually begins in late July.
Selection
Manual harvesting allows us to carry out the best selection in the vineyard, but our commitment to quality leads us to perform a second visual and manual selection in the winery to discard any possible stems, leaves, or unripe berries.
Pressing and debourbage
Thanks to our innovative pneumatic press, we achieve gentle pressing at low pressure, ensuring the protection of the must at all times by removing the oxygen from the interior beforehand. After pressing, the must is naturally clarified by sedimentation, allowing it to rest for 24 hours so that the coarse lees settle at the bottom of the tank.
Alcoholic fermentation
Alcoholic fermentation lasts for nearly three weeks at a controlled temperature. Thanks to the natural work of yeast, the sugar in the grapes is transformed into alcohol. Each variety is vinified separately to achieve the maximum expression of its nuances.
Coupage
In January, we focus on the meticulous design of each cava. It is a magical and enjoyable time when, after intense tasting sessions, we craft the finest blend of our base wines.
Traditional method. Second fermentation
After clarification of the base wine, it is bottled with sugar and yeast to carry out the second fermentation in the bottle, known as tirage. In this case, the carbonic gas generated naturally is trapped inside the bottle and is responsible for turning the wine into sparkling wine.
Ageing
After tirage, the bottles are placed in our cellar at a depth of 12 metres. Once the second fermentation is finished (about three weeks), the ageing process begins, a period in which the cava rests and matures calmly over several years. We are convinced that long ageing is the best opportunity for our cavas to show the great potential of our region.
Remouage
At the end of the ageing process, each bottle is moved one by one, by hand, in order to remove the yeast from the wall and allow it to come into contact with the cava. Then, each bottle is placed vertically, on its tip, and with the help of our expert staff, they are rotated every day so that the sediment gradually settles in the neck.
Deqüelle
With the bottle at its tip, the neck is frozen and the plate is removed. This causes the sediment to come out, favoured by the pressure inside the bottle. At this point, we complete the total volume, either with the cava itself if it is our Nature or with an expedition liqueur carefully prepared for each reference. This liqueur is what determines the final sugar concentration of our cava.
Labelling
Finally, we dress up our cava and indicate the disgorgement date on each bottle because transparency is another of our values. We send it to our customers with enthusiasm, hoping that they enjoy it as much as we have enjoyed creating it.