1

Vendimia

Grapes are hand- and machine harvested mainly in early and mid August, depending on the year’s weather and each wine producer’s criteria. At this point we also measure the amount of sugar.

2

Pressing

Each grape variety is gently pressed (separately) to yield a maximum of .66 liters per kilo of grapes. It is then cooled and sent to stainless steel tanks.

3

First Fermentation
Base Wine

Flower must (the juice of the grapes released due to gravity) is used for the first fermentation, separated by variety, and in stainless steel tanks, strained of skins and seeds. At this point, sugar converts into alcohol.

4

Blending

The different base wine varieties are chosen and expertly mixed to create the desired cava. The resulting wine is clarified and stabilized.

5

Tirage

The base wine blend is bottled and tirage liquor, a mix of yeast and sugar is added to create the second, in-bottle fermentation before the bottle is sealed.

6

SECOND FERMENTATION
AGING

The bottles are stacked horizontally to age for a minimum of 9 months in the ideal humidity and temperature, and without being disturbed. This is where the carbon dioxide is created and trapped in the bottle, forming bubbles.

7

Riddling

The bottles are placed on special racks called pupitres. They are repeatedly slightly shaken, turned and replaced on the pupitres at a decreasing angle which pushes the sediment to the bottle neck.

8

Disgorgement

The sediment is removed, often via freezing the neck of the bottle.

9

Dosage

The bottle is topped up with tirage liquer, comprised of wine and sugar (except in the case of Brut Nature) to replace volume lost to disgorgement.

10

FINISHINg
TOUCHES

The final cork, crown cap and wire cage are placed, in addition to the foil capsule and bottle label.