Cava is a high quality sparkling wine with a “denomination of origin” elaborated in different regions of the Spanish territory. Cava is elaborated under the traditional method, which states that the second fermentation has to take place inside the bottle during at least nine months.

PROPERTIES OF THE CAVA
 
Due to its properties, as a totally natural product, and its moderated degree of alcohol (from 10.8º to 12.8º), Cava is a type of wine that can be drank at any time of the day. By definition, it is the wine of the celebrations, the same in family celebrations as in big social or sportive events. Also it is perfect as a welcome drink or even, a good “Brut”, could handle the weight of a whole menu, from beginning to end, as it matches perfectly with any food and cooking process.


PRODUCTION OF THE CAVA

Once the best grapes have been selected, the “flower musts” from the different varieties will be turned into wine separately, being very careful with all the factors that involve the process so the resultant wine can express all the different types of grapes which it comes from.

Parting from the “Basic Wine”, Castell dels Sorells does its “coupage” or mixture of every of the varieties used for every one of its cavas. Once it is done, to this mixture sugars and special yeasts are added, so it is able to do the “tiraje” in the bottle and seal the bottle with the “crown stopper”. The special yeasts consume the sugars which give place to the “basic wine” second fermentation. At this point the carbonic arise in a natural way creating the special flavour touches of this wine.

The bottles are placed in “rimas” at the winery, surrounded by a sacristy silence and in a horizontal position. 

During this period the temperature, lighting and noise are determinant factors over the final quality of the product. That’s why Castell dels Sorells carries the fermentation of their bottles in its winery which is 7 meters under the floor level with a constant temperature of 14º-15º during all year around.

Once 2 and 1/2 years have gone by, at least, the bottle is taken out of the “rima” and placed in a bottle holder desk where the bottles are slightly shaken every day.

It is a clarifying static process which has as a main objective to decant all the fermentation residues to the neck of the bottle so a neat and transparent cava it is obtained. During the following 28 days following the “derrimado” process (taking the bottles out of the rima to place them in the special desk), approximately, a turn of the eight one of the whole turn is done daily.

Once has been decanted, the bottle is at the “en punta” position (where the bottle is upside down on the special desk, so all the sediments are in the neck of the bottle) and ready for “degüelle”

To start this process the bottle is place in special machinery which froze only the neck of the bottle. Once this is done, the “crown stopper” is removed and due to the pressure that the natural carbonic anhydride has, the fermentation sediments are expelled out of the bottle.

Colocación del tapón de corcho definitivo, la cápsula, etiqueta, contra etiqueta y precinto de control.