The 2018 vintage for Cava can be defined as a crop of return to normalisation in terms of production volumes. The increase in production may seem high, compared to the harvest of the last 2 campaigns that were especially short, therefore, one would be returning to some productions considered "medium", which would help to replace stocks that had to be used in the 2016 and 2017 harvests. In spite of the adverse weather conditions, with abundant rains practically throughout the entire vegetative process, from spring to harvest, it facilitated the appearance of mildew in a generalised manner, which forced an increase the treatments to combat this fungus. The effort and professionalism of the wine growing sector managed to keep down the attacks of mildew and the result was reflected in a harvest of very good quality. The final data would give a total volume of 330 million kilos, 11% more than the median of the last 10 years. With all the data presented above, everything indicated a price maintenance of the base wine following the same line as those of the grapes that were previously set at the beginning of the harvest.

La vendimia se realiza por la noche para evitar las altas temperaturas y la fermentación prematura. La uva es transportada rápidamente a la bodega y refrigerada a 10 ºC para evitar que el color de las pieles manche el mosto. Una vez se ha obtenido el mosto mediante el estrujado y cada variedad ha fermentado por separado a una temperatura constante de 16 ºC para preservar sus aromas primarios, el mosto se mezcla y se embotella junto con el vino base. Luego se le añaden la levadura y el azúcar para estimular la formación de burbujas en la botella. Para la segunda fermentación, las botellas se almacenan en bodegas subterráneas a una temperatura constante de entre 15 y 17 ºC, en las que el vino permanece en contacto con las lías.

* 40% Xarel.lo

* 30% Macabeo

* 20% Parellada

* 10% Chardonnay.