After a first fermentation and bottling, a second alcoholic fermentation takes place in the bottle, called running. In it, the base wine is mixed with yeasts that help consume the sugar and cause fermentation. The bottles are then taken to the underground cellars for their aging period in contact with the yeast lees for a minimum of 40 months.
During this time, stirring occurs, in which the yeast sediment moves to the neck of the bottle. Subsequently, the disgorgement is carried out, removing the sediment from the neck of the bottle with the minimum loss of sparkling wine. Finally, the cava is corked, adding the expedition liquor, a mixture of aged wine and other compounds allowed by the Denomination of Origin, which will compensate for the loss of liquid produced in the disgorgement. It is only produced in exceptional years from hand-selected grapes. Long aging of 40 months before going to market