The process used to make cava is different from that used to make wine. Traditionally known as the "méthode Champenoise", it consists of refermenting the wine in the bottle.

Using the three varieties chosen, Macabeu, which gives the fragrance, Xarel·lo, which gives the strength and personality, and Parellada, which gives the aromas, the coupage is performed to find the perfect balance.

After pressing to obtain the flower must, the best quality juice, the first fermentation is carried out to convert the must sugars into alcohol and carbon dioxide gas. This low-temperature fermentation and subsequent clarification will produce an optimal wine for making cava.