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 °C to prevent the skins’ color from staining the must. Once the must is obtained by crushing and each variety has fermented separately at a constant temperature of 16 °C to preserve their primary aromas, the musts are blended and bottled along with the base wine. Yeast and sugar are then added to stimulate the formation of bubbles. 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 the bottle to achieve the Cava de Guarda classification. After this period, the sediments naturally settle and are removed, after which the expedition liqueur is added.