We plan the best moment for harvesting of this varietal. After destemming, the grapes are crushed to obtain the must, which is then fermented at a temperature of 15 to 17 °C for 12 to 15 days. Part of the Chardonnay must is fermented in contact with oak thus acquiring new nuances, greater structure and complexity. After the fermentations the base wines are blended and the resulting wine is bottled along with the expedition liqueur. The bottles are racked in our underground cellars where they undergo a second fermentation and aging in contact with the lees of the yeasts ay a constant temperature (15-17 °C). This is known as the traditional method. It is a Reserve cava that has spent at least 15 months in out cellars.