Our cavas are aged in underground cellars, gaining in richness and smoothness with the passing of time, the silence and shade give our wines and cavas their distinctive personality.

In the elaboration of white wines and cavas, after careful selection and harvest, grapes are gently pressed to product the first must, this will be fermented in special tanks under controlled temperature conditions, different blendings and selections provide white wines (Blanc de Blancs) and the basis for making cavas, Chardonnay and Xarel.Lo varietal wines are fermented in new french oak casks and remain in contact with their lees for several months, selected yeast will carry on a second fermentation of still wines in the bottle to be converted into cava this is the traditional method, our bottles are stored in the cellars for a period between 18 months and up to 5 years at a constant temperature and carefully protected from the external environment until they have reached their full maturity.

In the red wine making process, selected grapes are crushed and fermented together with their skins to produce the Gran Cubí young wine our Ull de Llebre is matured in american and french oak casks, nestled in the best possible conditions of temperature and humidity for up to 8 months until its qualities have developed and it acquires the desired bouquet, once aged, it is bottled to balance its full potential.