Once they have been de-stemmed the grapes are chilled so as to preserve the precursors of the aromas contained in the skins and to avoid any oxidation.The must is never filtered but always undergoes cold, static clarification. The first fermentation takes place over 30 days at 15oC, following which the coupage, or blend of the different base wines is created.The wine then undergoes its second fermentation, in bottle, during which the “Saccharomyces cerevisiae bayanus” yeast from Vilarnau’s own collection transforms the wine into cava and raises the alcohol and CO2content.

Freshness is key in this Cava. It does still have those lovely tertiary flavours of freshly baked pastry and nuts but due to the "zero dosage/nature" production method it retains its crisp and dry character. This makes it perfect for Canapés and serving with food.