Cava production methods

Cava production begins with selecting high-quality grapes, mainly Macabeo, Parellada, and Xarel-lo. These grapes are gently pressed, and the juice ferments into wine. The wine undergoes a first fermentation, then is blended and bottled with a small amount of sugar and yeast for secondary fermentation. This process, done in the bottle, creates the bubbles characteristic of Cava. After fermentation, bottles are aged on their lees (yeast sediment) for several months to develop flavor. Finally, bottles are riddled and disgorged to remove yeast sediment, then corked and cork-secured for aging before release.