Harvest is done by hand in the early morning in order to have cool grapes. grapes are pressed by latest technology of pneumatic presses, which is slow and gentle to the grapes, as well as protects them from oxidation. Cold settling for 24 hours, racked off its gross lees and inoculated with a neutral yeast strain in stainless steel tanks in order to preserve natural fruit character. the malolactic fermentation is impeded to retain a vivid natural acidity. once the primary fermentation is complete, the tanks are analyzed and the winemaker, David Tofterup, will make the blend for the base wine for. At this stage the alcohol is approximately 10%. once the new cava blend is made, the wine is bottled along with yeast, sugar, nutrients and bentonite and the wine is ready to undergo secondary fermentation. After 4-6 weeks all sugar is consumed, co2 is created, alcohol level reached 1.,3% and the lees sediment. The wine is aged on its own lees, which gives the wine a creamy palate as well as softens the mousse of the final wine. After 9 months the bottles are riddled and disgorged. During disgorgement 6 grams of sugar is added to each bottle giving a final residual sugar concentration of 8 gr/l.