THE WINEMAKING PROCESS: experience and passion

Two generations combine experience and tradition with passion and new ideas and techniques. Strict control of the process, latest technology and judicious blending are the keys to the success of our wines and cavas.


The location of our winery, in close proximity to our vines, ensures that the grapes reach the winery in the best possible condition. These grapes are pressed with gentle pressure to extract the purest part of the must, a maximum of 50%, which guarantees the highest quality for our wines. In order to customise each of the wines we produce, we vinify each grape variety separately, according to their vineyard of origin. This is carried out in small vats with careful control of the fermentation process.


Our bottles rest protected from the light, at a constant level of humidity and at low temperatures. Only these optimal conditions, together with a long ageing process, enable us to transform the grapes into exceptional cava year after year.

Our long ageing process endows our Reserva and Gran Reserva cavas with a complex bouquet, finesse and a good integration of the carbon dioxide bubbles.


We bottle our wines and cavas during the first few months of the year, when temperatures are at their coolest. In these conditions, a slow bottle fermentation is carried out in order to obtain the best aromas and finest bubbles that will combine together to begin the long ageing process. The selected yeasts endow our cavas with complexity and character.