Maria Casanovas is distinguished in the art of blending, following the champenoise method, where we establish a traditional elaboration of the circulation with the addition of yeasts, which allow us a fermentation at a temperature of 12-14 ºC creating a good incorporation of carbon into the wine, guaranteeing the formation of the fine bubbles so characteristic of our cavas.

The aging process will last between 1 and 5 years, depending on the type of cava, where during this period, the yeast will release the primary aromas in the early stages and evolve providing more complexity, ripe fruit, more fat in the mouth, intense flavors, exciting ...

We make our cavas with the local varieties of Penedès, Xarel·lo, Macabeu and Parellada, and we are pioneers in the incorporation of foreign varieties such as Pinot Noir and Chardonnay.

 

True to our philosophy, Maria Casanovas, we only make cavas brut nature.