The cellar


The weather and natural conditions vary year to year and this has a direct impact on the grapes and the wine we obtain every season. With the process of coupage, or blending, we can obtain the bouquet and the personal identity, a unique trait that identifies our cavas.

While we remain faithful to the principles we have inherited, with our teachings the younger generations have continued to improve. By preserving this discipline of rigour and tradition we only produce cavas of the highest quality.

We divide the production process into four main steps: coupage, tirage, aging and disgorging. These are the traditional processes of cava to which we give unique and special treatment. We are well aware that the care initiated in the vineyard must continue with the same thoroughness until the bottles are ready to be tasted.


This is one of the most personal and delicate steps of the process. After vinification, the art of assembling the single-varietal wines from our vineyards begins. They are tasted one by one where their attributes and peculiarities are evaluated to determine the optimal proportions to obtain excellently balanced cavas.


The next step of the process consists of the bottling of the base wine from the coupage to which we have added sugar and selected yeasts. The bottles remain in the dark, silence, and tranquillity of the cellar and are kept at a constant temperature of 16oC where they will undergo the “second fermentation”.


The bottles rest horizontally in the subterranean cellars protected from light and noise. They will be there for the entire fermentation and ageing period. The yeasts will consume the sugars until they are depleted, at this point, the wine has already become cava. Our cavas rest for at least 18 months with some aging more than 4 years as in the case of the Gran Reserva “Selecció La Ticota”. During this time, yeasts have made the autolysis providing structure and complexity to the cavas taste.


Once the ageing process is over, the cava is ready to extract the “lees” sediments generated by the second, in bottle, fermentation. For several weeks beforehand, the bottles receive a meticulous and slow rotational movement and, at the same time, sloping movement (riddling). In this way, the “lees” are deposited in the neck of the bottle. These are extracted with a heated disgorging, without freezing the neck of the bottle, and without altering its content. Then we place the final cork and harness. As a last step in the process, we give the bottle the label that will give credit to a true masterpiece: AVINYÓ CAVA.