We plan the optimum harvest time for each varietal. The grapes are destemmed and then pressed to obtain the musts. We then add selected yeasts and the musts ferment at a temperature of 15 to 17 °C. Once all the fermentations have taken place and the wines have been stabilised they are then blended and the resulting wine is bottled along with the liqueur de tirage. The bottles are stored in our underground cellars (at a constant temperature of 17 °C) where the second fermentation takes place followed by a period of aging in contact with the lees of the yeasts. All in all, the wine is stored for a minimum of 9 months in the winery after which it is decanted and degorged. A dose of expedition liqueur is then added which determines the cava’s residual sugar content as Brut. Finally, the bottle is capped with a cork closure.