Base wine made from Pinot Noir, fermented at low temperature, after a short skin maceration of about 3 hours. The liqueur de tirage is added to this wine, and in the same bottle in which it will be marketed, it undergoes a second fermentation (traditional method) at a controlled low temperature. This generates the fine and numerous bubbles that characterise it. The cava is aged on its own lees for a minimum of 12 months in our underground cellars until it develops all its final complexity.