Cava Brut Nature Reserva

The second fermentation inside the bottle takes place in our underground cellars, where the temperature remains naturally constant at 16ºC throughout the year. Inside the cellars, completely free of light and sound, and at this low temperature, the yeast
does its work slowly and continuously, integrating
all the components of fermentation
and ageing with the yeast into the wine.
It is kept in the cellar for a minimum of 18 months.
The bottles are then clarified and disgorged
to remove the yeast from inside, adding the liqueur de
expédition, in this case without adding sugar.