THE CAVA MAKING PROCESS
Our agricultural practice is environmentally friendly, and at Baldús we materialise the knowledge passed from father to son, always seeking the essential characteristics of the land.
The soil composition of our estate, together with the climatology of the zone, means that the typical varieties of the zone can be harvested in optimum conditions:
Macabeu: A white grape that produces a quality wine; fruity, light and balanced.
Xarel·lo: A white variety that produces a full bodied wine, well balanced and slightly acidic.
Parellada: A white grape that produces a very delicate, fruity, fresh, light and aromatic wine.
These varieties are harvested from the last week of August until the end of September.
We obtain the free-run juice from the first pressing, and this is what is used to make our wines and cavas.
The grape juice is placed in the vats and fermented at a low temperature, thereby preserving all of its aromas.
When this initial fermentation ends, the must becomes the wine that, after the appropriate blending process, is used as the basis for our cava.
In April we move onto the “tirage”, putting this basic blended wine, together with sugars and yeast, into bottles to create a secondary fermentation, whereby the wine becomes cava.
The cava is aged from 20 to 40 months. The ageing process gives each type of cava its individual character. Once the appropriate ageing period has passed, the bottles are riddled and we go on to the disgorging process, after which the cava is ready for sale.