The production of cava is very small, as it is an entirely manual process. The moving of the bottles is done by hand and each of them needs eighteen fourty-five degree rotations so that the sediment, produced as a result of the second fermentation, collects in the neck.

The next step is to remove this sediment out by freezing the neck of the bottle and adding a mixture of sugar and wine in different quantities, deppending on the type of cava. This is what gives our cavas their unique flavour and characteristics.

Finally, we cork the bottles and put what is called a "muzzle"over each of the corks.