If you like cava now, you'll love it later

Guided by the owners of the cellars, visitors will witness how we make our cavas in the purest traditional artisan style: we will show you how a vat foot is prepared with French yeasts, how we induce the second fermentation naturally, how we ‘rhyme’ the bottles (an old system for stacking the bottles during the second fermentation and ageing... More than rhyming, it's poetry!), how we stir them by hand so as not to add chemical clarifiers (the expression ‘touching bottoms’ takes on a new dimension) and, finally, how we disgorge them à la volée (without freezing the neck of the bottle).

We will disgorge a PAS DE SUCRE brut nature grand reserve for you and you will taste it at cellar temperature: the first and maximum expression of all the aromas and flavours developed and evolved during years of ageing. Few cavas pass this test with flying colours. You will taste three more cavas, all of them brut nature gran reserva, accompanied by a selection of locally sourced products (from within a 100 km radius). And finally, we will share with you some aspects that are essential for buying, storing and serving cava in optimal conditions: storage at home (light, position, etc.), serving temperature according to the number of years of ageing, glasses that do justice to the cava, the language of the cork and the dialogue of the bubbles, among others. Advance booking is essential.