Entry and pressing

The grapes arrive with maximum speed to our winery so that they do not lose their characteristics. Immediately, they are pressed slightly extracting only the most delicate aromas and flavors to obtain the flower must.

First fermentation

In Codorníu, each plot and each grape variety ferments separately. During the fermentation process, the flower must becomes a base wine, a young and very aromatic wine.


The secret of cava is to find a perfect combination of base wines. With the work of the best tasters and winemakers we mix the different wines to achieve the most suitable combination for each cava. The result is added to the definitive bottle, from which it will not leave until the moment of being uncorked.

Second fermentation

A mixture of selected yeasts and sugar is added to the coupage to start a second fermentation in the same bottle, during which the bubbles appear naturally. This process is what is known as the traditional method. These bottles will rest in our centenary cellar without variations of light, temperature or humidity a minimum of 9 months so that our cava acquires its complexity and flavor so characteristic. In some cellars the aging period can reach be up to 36 months or more.

Removed and slaughtered

After breeding, the bottles are carefully rotated to guide the sediments of the yeasts towards the neck and extract them later. This is what is known as the degüello.

To add the final touch to our sparkling wines we add our own mix of cava and sugar, called expedition liquor, which will turn each cava into a Brut Nature, Brut or Semi-Dry.

We put each bottle on its own final cork and its label. The cava is ready to be enjoyed..