The harvest 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 has been 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. For the second fermentation, the bottles are stored in underground cellars at a constant temperature of between 15 and 17 ºC, where the wine remains in contact with the lees.

This cava spends a minimum of 18 months in the bottle to achieve the Cava de Guarda category. After this period, the sediments are naturally settled and removed with minimal loss of sparkling wine, before adding the dosage.