Harvesting is carried out at night to avoid high temperatures and premature fermentation. The grapes are quickly transported to the winery and cooled to 10 ºC to prevent the skins from coloring the must. Once the must is obtained by crushing and each variety has fermented separately at a constant temperature of 16 ºC to preserve its primary aromas, the musts are blended and bottled together with the base wine. Yeast and sugar are then added to stimulate bubble formation in the bottle. For the second fermentation, the bottles are stored in underground cellars at a constant temperature of 15–17 ºC, where the wine remains in contact with the lees.

This Cava spends a minimum of 22 months in the bottle. After this period, the sediments are naturally removed with minimal loss of sparkling wine, after which the dosage is added.