We plan the right moment to harvest each grape variety, and to avoid any contact between the organic grapes and must with the rest of our production; we decided to harvest these grapes on different days to the rest. In the winery, the material used for organic wines was separated from the rest and the fermentation casks were specially marked. Both the products used throughout the process of winemaking and the different steps carried out guarantee its certification as organic wine.
After destemming and pressing the grapes, we obtain the must, which was fermented at a temperature between 15 and 17 ºC. Once all the fermentations have taken place and the wines have been stabilised, they are blended and the resulting wine is bottled with the liqueur de tirage following the traditional method. The bottles are taken down to the underground caves (at atemperature below 15 ºC) where the second fermentation takes place followed by a period of ageing.
In total, the wine spends a minimum of 15 months in the winery, after which the remuage (decantation of the bottles to move the sediment, clumping it together and facilitating its later removal) and the disgorgement take place, the latter being the moment when the sediment deposited after the second fermentation is extracted. The liqueur d'expedition is later added, which will determine the cava's residual sugar content. Finally, the bottle is sealed with a cork.