traditional method
Cava production process
quality
Products with a unique personality
The Castell d’Or cavas are produced from grapes supplied by growers who are members of the cooperatives. It is they who tend to the vines and their fruit. The cava is crafted according to the “traditional method”, whereby the bubbles are created inside the bottles, which are then left to rest in the cellars for a period of ageing.
Winegrowing
Castell d’Or Cava hails from vineyards that enjoy a diversity of microclimates due to their proximity to the coast and the altitude at which some of the vines are located (up to 750 m above sea level). They give rise to a cava with a unique personality. The growers work the land in a very eco-friendly manner.
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The grape harvest is the culmination of a whole year’s meticulous work in the vineyards. The grapes are picked, sorted and transported to our facilities with the greatest of care and in compliance with the regulations set out by the Cava D.O. to guarantee the quality of the process and the end product.
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Grape harvest
Grape picking process
The moment the grapes are picked determines the acidity, sweetness and flavour of the end wine and cava. The harvest is also influenced to a large extent by the weather conditions and the grape picking process itself.
The main variables that affect the quality of the grapes arriving in the winery are: the maturity and health of the grapes, the picking process and the speed and care with which the grapes are transported to the winery.
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In this process, we are striving to obtain a must of the highest quality and to this end we use a pressing process that controls the pressure applied, keeping it as gentle as possible to obtain an excellent raw material.
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Grape pressing
First fermentation
The first fermentation is the process of transforming the must into wine. It is triggered by a yeast that transforms the glucose present in the must into various compounds, including alcohol (ethanol). This process is carried out in stainless steel vats and each grape variety is vinified separately. The wine is then clarified to ensure it is completely clear.
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The various base wines obtained from each grape variety are blended together. Each cava is created from a different ‘coupage’ (blend) according to the style we wish to produce.
Next, we add the “licor de tiraje” (liqueur de tirage), the mixture of yeast and sugar needed to bring about a second fermentation inside the bottle.
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Coupage & bottling
Second fermentation
The bottles are stacked horizontally, en rima, in the winery’s cellars where the temperature and humidity are controlled and where they will lie in silence for a minimum of 9 months. This is known as the crianza (ageing) period. The yeasts involved in this second fermentation will lend our cava its unique qualities.
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After the second fermentation, the natural sediment remaining inside the bottle must be removed. The most common method used is freezing the neck of the bottle. When the cork is removed, the frozen sediments are expelled with the plug of ice.
The licor de expedición (“liqueur d’expédition”) is then added to make up for the quantity of cava lost during the disgorgement process. This “licor” is dosed according to the type of cava being produced (“Dulce”, “Seco”, “Extra Seco”, etc.).
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Disgorgement
The label
The label is an important aspect of our products. Its design tells us about the inspiration and qualities of the cava or wine. It also provides important information for the consumer, such as the time the cava has spent ageing, its sugar content, style and origin. It informs us that our cava is an authentic cava with Denominación de Origen, (“Designation of Origin”), produced according to the traditional method and sets it apart from other sparkling wines.
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