Cava is a quality, sparkling wine which undergoes a second fermentation in bottle for a minimum of 9 months, following the Traditional Method used in the areas of Spain which have the Designation of Origin for Cava.

The second fermentation in bottle takes place in the cellars at a constant temperature of 14º-16ºC.

As it is a totally natural product with a moderate alcohol content (from 10.8º to 12.8), cava is a wine for drinking anytime. By definition, it is the wine for special occasions, but it is also ideal as an aperitif. The special characteristics of a good brut make it a magnificent accompaniment throughout a meal as it harmonises perfectly with all types of food and manner of preparation.

When the grape juice has been vinified, the “coupage” takes place. The base wines from the grape varieties used, are expertly blended by Castell dels Sorells to obtain the cuvée or house style.

TIRAGE (‘capture of the sparkle’):

After coupage, a yeast starter preparation is added to the still wine so that the second fermentation can take place in the bottles which are sealed with a temporary metal cap known as the crown cap. The yeasts consume the sugar and cause the second fermentation in the base wine.

The bottles are then stored horizontally in the cellar for a minimum of nine months, well protected from any shocks due to noise or temperature change.

RIDDLING:

The bottles are inclined on riddling racks and are twisted one eighth of a turn every day for 28 days to encourage the sediment from the fermentation to move towards the bottle neck. This process, known as “clarification”, produces a limpid, transparent cava.

DISGORGING:

The neck of the bottle is frozen and the frozen portion containing the sediment is ejected by pressure in the bottle due to naturally forming carbon dioxide.

CORKING, LABELLING AND PACKING:

The cork, muzzle, label, back label and the seal are added.