The varieties used for making the base wine for this cava are Macabeo, Xarel·lo and Parellada. The harvest begins at the end of August with Macabeo, and ends at the beginning of October with Parellada. All the grapes are harvested manually and brought to the presses in 25kg capacity plastic boxes.
The grapes are pressed separately in pneumatic presses to extract the must, using only the first pressings, at the lowest pressure possible. The juice is left to fall bright naturally over a period of 24 hours, and once it is clean the juices are transferred separately by variety to the fermentation tanks.
The first fermentation is done in 600.000 litre capacity stainless steel tanks, at a controlled temperature of 12°C. To these tanks we add specific yeast strain, specially selected from the Freixenet collection, for the fermentation to begin. It lasts for between 15 and 20 days, and once it is complete, after a series of rackings and stabilisation treatments, the blend is prepared and the young wine made ready for bottling and the subsequent second fermentation in bottle.