BASE WINE MAKING PROCESS


A gentle pressing allows us to extract the free-run juice: only the 50% will be cava base wine. Each grape variety ferments in steel tanks at a constant temperature of 17 degrees and with its own yeast, microbiologically selected every year before the harvest to preserve the authentic character of each wine and thus avoid any yeast from having foreign aromas.

The wines are transferred by decantation and no animal origin clarifier is used. All the wines are vegan certified since they are 100% vegetable.

Three months after the harvest, the wines are ready for the blending.


BLENDING



It is the moment when the wines are combined: the winemaker’s experience is essential to determine in each harvest the proportion of Macabeo, Xarel·lo and Parellada: the blending determines how the cava will be.

The blending of the base wine is bottled and yeast and sugar are added to start the second fermentation in bottle. The hermetic stopper will work the miracle: in the silence of the cellar, at a constant temperature of 14 degrees, the still wine will gradually transform into sparkling wine.