We have to start on the base that the cava is a product the result of which is the second fermentation of the wine (normally a mixer of idigenous varieties: Macabeu, Xarel·lo and Parellada) in bottle. An important aspect of this process is the fermentation temperature and its ageing. We use yeasts that allow us to ferment this wine at 12 º C. This guarantees us a slow loosening and a small size of the bubble, and a complete integration of the carbonic acid with wine. In mouth we will notice a very pleasant armony between all those concepts.