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.
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 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.
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.