During the cava production process it is very important start off from a high quality wine as raw material and that this one belong from an accurate production process. After that, and once the wine is prepared we move to the next phase called "tirage", a syrupy mixture of sugar, liqueur and yeast that's added to cava in order to cause a secondary fermentation in the bottle. Later, we proceed to put the crown cork to prevent the loose of carbonic gas.
The bottles are horizontally placed in the cellar, where they rest and takes place the secondary fermentation and achieve the desired aging. During this phase the bottles can rest for a long period of time, months even years, depending on what quality we wish to obtain.
The next step is the riddling process consists of positioning the bottles upside down at a 45° angle in specially built racks called "pupitres". Every 3 or 4 days, a trained workman gives the bottles a shake and a slight turn, gradually increasing the angle of tilt and dropping the bottle back in the rack with a slight whack. This way the sediments slowly collects around the cork (the bottle is positioned upside-down).
After twenty or thirty days all sediments are finally located at the neck of the bottle, moving to the next step called disgorge, the step where sediment is removed, the neck of the bottle is then placed in an icy brine or glycol solution, which causes the neck's contents (mainly sediment) to freeze into a solid plug. During disgorging the cork (or cap) is removed, and the pressure in the bottle causes the frozen plug of sediment to pop out. The procedure is followed by adding the dosage (expedition liqueur).
Next step is simply topping off the bottle and recorking it. We clear the bottle from all dust accumulated all over this production periode, dressing afterwards the bottle with its capsule, labels and control stamp, to finally packaging it in cases.