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Making the best cavas begins with the exclusive location of the vineyards according to each variety of grape and the combination of the wines which will form the blending, under the auspicious eyes of the enologist. Once the grape is harvested at its optimum moment of maturity, it will be subject to different degrees of pressing and fermentation, depending on the type of cava for which it has been chosen and prepared. The varieties used at Canals & Munné, are; Chardonnay, Macabeu, Xarel·lo, Parellada, Pinot Noir, Cabernet Sauvignon, Ull de Llebre and Merlot. We also use Muscat and Sauvignon Blanc, as calming wines.

Once the grape has been selected and the best must has been obtained, the first fermentation and filtering takes place. After this comes the blending.

Once the blending is done, which is the highest art form and experience of the enologist, then the “tirage” will take place. This consists of filling the bottles with a mixture of the blended wine, sugar, yeast, vitamins (if necessary) and clarifier. Then the bottles will be placed deep underground in the cellars to ferment and age in the darkness for a minimum of two and a maximum of five years.

This method allows us to achieve cavas with a fine sparkle which do not adversely affect the head or the stomach. Following the delicate operation of remuage in the pupitres or riddling racks (consisting of one eighth of a turn of the bottles every day for two months until all the mother yeast and sediment reaches the neck of the bottle) disgorging will take place (consisting of extracting the mother yeast or sediment from the cava bottle by freezing the neck in Xampagel and adding expedition liqueur, except in the case of Brut Nature). We then insert the cork and place the wire around the neck of the bottles. Then the bottles are cleaned and inspected individually to guarantee maximum quality and clarity of the product. Finally, the cava is labelled (capsule, ticket, neck wrapping and back label), placed into boxes and numbered to identify its shelf life, which is 18 months to two years maximum. The cava is now ready to be enjoyed in all its fullness.

It is important to remember that in order to make a really good cava, there should be at least 4 or 5 years between harvesting the grape until you enjoy the pleasure of a bottle of Canals & Munné at your table.
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Old Cellar (Restaurant): Plaça Pau Casals, 6 08770 Sant Sadurní d'Anoia (Barcelona)
New cellar (Visits): Ctra. de Sant Sadurní a Vilafranca, Km 0,5 08770 Sant Sadurní d'Anoia (Barcelona)
GPS X: 41.419735 Y: 1.778241 Z: 166
Tel. +34 93 891 03 18 / Fax +34 93 891 19 45 / info@canalsimunne.com
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