The next stage is a second fermentation to convert the wine obtained into sparkling wine. Sugars and yeast are added to produce the gas, an essential ingredient for a quality cava.

The filled bottles are laid horizontally in the cellars at a constant temperature, between 12º and 17ºC. so that the second fermentation can take place.

The duration of the aging process varies depending on each cava. At the end of the aging, the bottles are placed in pupitres or racks where the sediments gather at the neck of the bottle and are subsequently removed by disgorgement. In this process, the sediments are eliminated, giving a clean, brilliant cava. Finally, the required quantity of shipping dosage is added to give dry, semi-dry or brut cava.