Once the classic base wines from the Penedès Cava region are obtained - Parellada, Xarel.lo and Macabeo, the coupage (blend) is created. The particular combination of the three wines used in Ferret Cava has evolved over time, and proved to be the most optimal for the climate and conditions of Alt-Penedès. This blend involves a predominance of Parellada, the grape variety which thrives on the higher altitude and greater extremes in temperature of the zone.

The next stage proceeds to the addition of selected yeasts to produce a second fermentation in the bottle. The bottles are then driven down to our deep cellars, which maintain a constant temperature of 14ºC throughout the year. Due to this stability, the fermentation process, ageing, and transformation into cava is slow and measured. As a result, bubbles produced are very fine, and the aromas and tastes particular to the second fermentation remain perfectly integrated in the final cava obtained.

After ageing, classic riddling of the bottles is performed in the cellars. This turning and tilting process slowly rotates the yeasts in a spiral around the circumference of the bottle, until they arrive at the cap. The bottles are then brought out of the cellars and disgorged, the metal cap being replaced at this point with the traditional cava cork.