CAVA
The grapes are gently pressed at no more than 0.5 bars, and we syphon off just the first, superior part of the grape juice in order to be able to achieve the refinement expressed by this cava. The grape juice extracted from the press is decanted and left to settle for 24 hours. Following the “Méthode Champenoise” or “ Metodo tradicional” a secondary fermentation takes place in the bottles and they are kept for 15 months on lees in the darkness of the caves, gaining day by day in complexity, velvety roundness and ultrafine bubbles. In the dosage we use the same wine base, seeking to honor the original characteristics of this cava.
