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ELABORATION OF A GREAT HOMEMADE CAVA
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The production of the best cavas begins with the exclusive location
of
the vineyards, depending on every variety of grape, and the mixture
of
the respective wines will conform the blending, managed by the head
cellarman. Grapes that after being picked up at its due time of
maturation will suffer different systems of pressing and
fermentation,
according to the type of cava, for which they have been picked up
and
conceived. The varieties used by Canals & Munné are: Chardonnay,
Macabeu, Xarel·lo, Parellada, Pinot Noir, Garnatxa, Monastrell,
Cabernet Sauvignon, Tempranillo, Merlot. Once the best wines of the best years have been obtained and
selected,
most of them will be used for blending and some others will be kept
for aging and adding to blendings of coming years.
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Once blending has been carried out, this being the maximum expression
of the handicraft and the experience of cellarmen, the next step will
be the tirage, which consists of filling the bottles with the mixture
of the wine from the blending, the sugar, the yeasts, the vitamins (if
applicable) and the clearing agents. The following step is to put the
bottles in rows at the very end of the cellar, so that fermentation
and aging take place in the darkness for a minimum of two years and a
maximum of five years.
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In this way, we can obtain cavas with a very fine bubble, which do not
cause headaches or stomach aches. After the delicate manual process of
shaking neck down (operation that consists of turning the bottles
1/8, daily, for a period of 2 months, until all the mothers and lees
remain as sediments in the neck of the bottle), then disgorgement
takes place (operation that consists of extracting the mother or the
sediment from the bottle of cava, having frozen the Xampagel before,
and adding the corresponding expedition liqueur, except for Brut
Nature). Then, we will cover and put the muselet in the bottles. After
that, the bottles are cleaned and a visual inspection is carried out
one by one, in order to ensure the maximum quality and cleanliness of
the product. Finally, the cava is labelled (capsule, label, neck
label, and back label) boxed and numbered to know its lifetime; from
this moment, a maximum of 1.5 years are calculated. The cava is ready
to be appreciated in its total prime of life. We have to think that a good cava requires a minimum of 4 or 5 years
to be made, that is to say, from the moment the grape is picked up
from the vineyard until you enjoy the pleasure of having a bottle of
Canals & Munné on your table.
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