Cava is Spanish sparkling wine made by the traditional champagne method. The wine then goes through secondary fermentation directly in the bottle. Cava is traditionally made from three Catalan varieties: Xarel.lo - adds color and strength to the sect, Macabeu - adds subtlety, and Parellada - lends Cava smell. Other varieties are also used. The process is as follows: a mixture of yeast, wine and sugar is added to the wine. The wine closes in a bottle that is stored in a cool cellar. Gradual fermentation of min. 9 months. Yeast converts sugar into carbon dioxide. In addition to bubbles, sludges also form in the bottles. The bottle turns every day for the slurry to reach its throat. After secondary fermentation, the throat is frozen and the sludge is removed. Then the bottle is tilted and secured with a wire fuse to prevent the plug from being pushed out.