Bella Conchi – Enjoy Spain with attitude
The harvest starts at the end of August and extends until the end of October. It is usually carried out manually and the grapes are transported to the winery in boxes containing 25-30kg. Grapes are harvested at night to avoid high temperatures and premature fermentations. They are quickly transported to the winery and refrigerated to avoid the colour of the skins dying the must. Once the must is pressed and each variety has fermented separately at a constant 16 degrees to preserve its primary aromas, the must is blended and bottled along with the base wine, to which yeast and sugar are added to produce the formation of bubbles. For the second fermentation, the bottles are kept in underground cellars at a constant 15-17 degrees where they are in contact with their lees.
This cava spends a minimum of 12 months in the bottle. After this period, sediments are decanted naturally and the liqueur is added.