The making of Arrels Montau de Sadurní Brut Nature

After the aging in the cava cellar more concrete after a minimum resting of 30 months the cavas are ready to be “cut”. First we take them up on the Giro Palet which systematically turns them until they are literally upside down. This process is important because it pushes the lees onto the top of the bottle. Once the bottle and the lees are upside down they can be dragged out. To achieve this we freeze the top of the bottle and “cut the lid of.” We call this process “degüelle”; pulling out the ice and the rests of the yeast. The next step is the adding of the expedition liquor more concrete the mix of wine and sugar. For our brut nature we add 2 grams of liquor per litter. Once the sugar has been added we refill the bottle with cava and put the final cork and cap on.The last step is the washing of the bottle and the labelling.

Filming this procedure with a simple digital Fuji Finepix camera brought the following result:

Certainly not the best quality but you can see the procedure. Enjoy!



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