NO. 1


Harvesting by hand only, in 18 kg boxes. Pressing of whole grapes, without destemming or treading, and separation of the first portion of juice. Maximum yield of 55% to achieve a good balance of sugar and acidity. Static cold racking and controlled fermentation at 16 ºC.

NO. 2


After allowing the Macabeu, Xarel·lo and Parellada wines to settle, the various coupages are then made up, that is, blending the right ratio for each cava to acquire the desired characteristics of freshness, structure, acidity, palatability, and so on, and to provide each cava with its own special character.

NO. 3


In mid-January, and up to early March, the tirage of the different blends is performed. To the various base wines, sugar and carefully selected cultured yeast is added to carry out the second fermentation.

After the bottles are sealed, they go into the cellar where they are stacked in the traditional horizontal position. From that point, and for 10 or 12 weeks, the second fermentation takes place, which produces the carbon dioxide gas.

NO. 4


When fermentation has finished, the aging of the cava begins, which will vary depending on the type of cava being produced, from a minimum of 15 months, for the Maria Rigol Ordi, up to 48 months for the Gran Reserva. At this stage, the organoleptic properties of the cava are determined by the interaction between yeast and the cava, which is helped by poignetage, a technique involving the shaking of the bottles to keep the lees in suspension and encourage cell breakdown.

NO. 5


Over a period of 3 weeks, the bottles are manually turned and tilted on traditional racks until the lees are deposited in the neck of the bottle. The cava is then clean and clear, and ready for disgorging.

NO. 6


Disgorgement is performed by hand and warm, that is, traditionally and without freezing the neck of the bottle. After removing the lees, the cork is inserted and secured with a wire cage. All that remains is for the bottle to be dressed and boxed.