All our varieties are harvested from the end of August to the end of September. From the first pressing we obtain the free-run juice that we use as the base wine for our wines and sparkling wines. This must is placed in our vats and we ferment it at low temperature in order to preserve all the aromas.
Once the complex process of winemaking is finished, we create the “coupages” or blends from the different varieties and vineyards. When the corresponding coupages are finished, we proceed with the “tirage”: mixing this base coupage wine, together with sugar and yeast, in the bottles to start the secondary fermentation, so turning the wine into “cava” or sparkling wine.
The cava will be stored on the lees for 22 to 40 months. This will be the period of ageing or “criança”, which will give it its character. When the appropriate ageing period is finished, we riddle the bottles and move on to the disgorging process, when the bottle of cava will be ready to go onto the market.