Welcome to the cava cellars, where visitors can take a guided tour to discover the traditional cava production method.

Cava is a completely natural product, both in its composition and in its production process.

The harvest usually takes place during September and October, depending on the ripeness of each grape variety and the different microclimates of the region.

Thanks to the technical expertise of Freixenet, throughout the entire process the wines are subjected to continuous tastings by professional oenologists to monitor their development and define their characteristics. Based on these evaluations, the proportion of each wine used in the final coupage (blend) of each cava is determined.