• Original blai bota
  • Original foto blai caves
  • Original foto blai caves 1
  • Original foto blai verema 6
The Cellar
Where Eudald cooks his wines

For years now we have been completing the winegrowing cycle by making our own still and sparkling wines. We see at the cellar as our "kitchen" and it has its own ethereal energy because it is part of the old farmhouse that dates back to 1905. The cellar is fully equipped with tanks and barrels and still preserves the area where Eudald's grandfather started to makes his first wines and cavas. This part of the cellar is known as the ‘Cava de l’avi’. Over time, the cellar has grown to incorporate a special chamber for making and ageing the cava.

Select the process you want
  • Original celler 1
    First step

    This is one of the first processes in wine making. To do this, we add yeasts and we let it ferment at controlled temperatures. For white wines, it ranges between 15º and 16º, and for red wines, between 18º and 23º. We pay special attention to this process and respect the characteristics of each grape variety to the utmost.

  • Original proces celler 3
    A delicate balance

    We use both French and American oak barrels to age our wines. Each type of oak gives its own unique aroma and flavour notes to the wine, and this helps us to perfect the final blend as we try to achieve a balance between different barrels and wines. During this process, we carry out routine checks and we refill the barrels at full moon.

  • Original proces celler 2
    Second fermentation

    Once we have obtained the different wines for our sparkling wines, we then proceed to blend them and bottle them. It is during this latter process that we prepare the base wine for its transformation into Cava by adding organic yeast, organic sugar and bentonite. We bottle this mixture during the most beneficial phase of the moon and it is then when the second fermentation takes place. The bottles rest for a minimum of 9 months in a cool dark part of the cellar so that the cava can develop correctly. When the Cava is at its very best, we disgorge it to remove the sediment and also to determine the type of the cava that it will be: brut nature, brut, semi-sec, etc.