LAND

Natural conditions Penedés, limestone and clay soils, sheltered from the wind and a mediterranean climate of mild winters and moderate rainfall, favor the production of the highest quality grapes used for cava.

PRUNING

To these must be added the natural conditions dedication and care with which it is treated vines.

Pruning the branches in winter is dry carefully to get the best bloom in spring.

BLOOM

In spring there is a repruning to remove superfluous shoots and leaves and favoring the exposure of the grapes to the sun. This enables a higher quality crop.

VARIETIES

The Llàgrima d'Or has used the major grape native varieties from Penedés: Macabeo, Xarelo, Parellada, incorporating lately Chardonnay.

verema_1.jpg

grape harvest

The process begins with the grape harvest, which it takes place from late August to early October, depending on the time of maturity and acidity of each grape variety.

pressing

Either manual or mechanized harvesting, all the grapes are pressed the same day that is pumped out of stocks to maintain their utmost quality.

free run juice

The juice is become base wine by fermentation in stainless steel vats, allowing to maintain a constant temperature in order to retain its full flavor and aroma. Once the fermentation has ended, the wine is clarified and filtered through natural methods.

coupage

In the laboratory, winemakers make the selection of different base wines to achieve the proper proportion of each of the varieties in the cellar. This will blend the qualities that define each cava.

yeast

Prior to tirage or bottling process, a mixture of yeast and liquor, which contains sugars, are added to the base wine. All this elements cause the second fermentation of the wine inside the bottle, which later form the foam that characterizes cava.

rhymes

The bottles are placed horizontally in the rhymes, where will rest in the silence of the cellar in order to carry out the transformation of the wine into cava.

0176_051004_0018_S.jpg

REMOVED

The last step in the process is the elimination of the yeast lees settle in the second fermentation. The bottles are placed in an upright position. The bottles are rotated to make the sediments into the neck of the bottle, to be removed later on.

DISGORGING AND DOSAGE

Once the sediments have moved the neck of the bottle, are eliminated through disgorging. It's time to add the liquor d'expedition to get the desired type of cava, Brut Nature, brut, extra dry or semi-dry.

LABELING

We just need to put the cork attached to the puzzle. Since then, the champagne is ready to be labelled, distributed and consumed.