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 15 °C. The finest must is obtained by gently pressing the grapes, ensuring it contains no tannic substances that could add unwanted acidity to the wine. Once the must is filtered, yeasts are added to the base wine to begin the fermentation process at a constant temperature of 16 °C, thus preserving its primary aromas. For the second fermentation, the bottles are stored in underground cellars at a constant temperature of between 15 and 17 °C, where the wine remains in contact with the lees.

This cava spends a minimum of 12 months in bottle to achieve the Cava de Guarda classification. After this period, the sediments are naturally settled and removed with minimal loss of sparkling wine, after which the expedition liqueur is added.