Production

The process of creating our cavas

Harvesting

Harvesting is done manually, and we use small 18-kilo boxes because our utmost priority is to care for the grapes at all times. Each year, we eagerly determine the optimal harvest date through daily monitoring of the ripening process, which usually begins in late July.

Selection

Manual harvesting allows us to carry out the best selection in the vineyard, but our commitment to quality leads us to perform a second visual and manual selection in the winery to discard any possible stems, leaves, or unripe berries.

Pressing and debourbage

Thanks to our innovative pneumatic press, we achieve gentle pressing at low pressure, ensuring the protection of the must at all times by removing the oxygen from the interior beforehand. After pressing, the must is naturally clarified by sedimentation, allowing it to rest for 24 hours so that the coarse lees settle at the bottom of the tank.

Alcoholic fermentation

Alcoholic fermentation lasts for nearly three weeks at a controlled temperature. Thanks to the natural work of yeast, the sugar in the grapes is transformed into alcohol. Each variety is vinified separately to achieve the maximum expression of its nuances.

Coupage

In January, we focus on the meticulous design of each cava. It is a magical and enjoyable time when, after intense tasting sessions, we craft the finest blend of our base wines.

Traditional method. Second fermentation

After clarification of the base wine, it is bottled with sugar and yeast to carry out the second fermentation in the bottle, known as tirage. In this case, the carbonic gas generated naturally is trapped inside the bottle and is responsible for turning the wine into sparkling wine.

Ageing

After tirage, the bottles are placed in our cellar at a depth of 12 metres. Once the second fermentation is finished (about three weeks), the ageing process begins, a period in which the cava rests and matures calmly over several years. We are convinced that long ageing is the best opportunity for our cavas to show the great potential of our region.

Remouage

At the end of the ageing process, each bottle is moved one by one, by hand, in order to remove the yeast from the wall and allow it to come into contact with the cava. Then, each bottle is placed vertically, on its tip, and with the help of our expert staff, they are rotated every day so that the sediment gradually settles in the neck.

Disgorging

With the bottle at its tip, the neck is frozen and the plate is removed. This causes the sediment to come out, favoured by the pressure inside the bottle. At this point, we complete the total volume, either with the cava itself if it is our Nature or with an expedition liqueur carefully prepared for each reference. This liqueur is what determines the final sugar concentration of our cava.

Labelling

Finally, we dress up our cava and indicate the disgorgement date on each bottle because transparency is another of our values. We send it to our customers with enthusiasm, hoping that they enjoy it as much as we have enjoyed creating it.

The harvest

The grape harvest is done manually, we use small 18-kilo boxes because our priority is to take care of the grapes at all times. Every year we enthusiastically determine the optimal harvest date through daily monitoring of the ripening process, which usually begins at the end of July.

Selection

Manual grape harvesting allows us to make the best selections in the vineyard, but our commitment to quality leads us to carry out a second visual and manual selection in the winery in order to discard possible stems, leaves or any green berries.

Pressed and racked

Thanks to our innovative pneumatic press, we are able to carry out a light pressing, at low pressure, ensuring the protection of the must at all times by eliminating oxygen from the interior beforehand. After pressing, the must is naturally clarified by sedimentation, allowing it to rest for 24 hours so that the thick lees settle at the bottom of the tank.

Alcoholic fermentation

It takes place for almost three weeks at controlled temperature. Thanks to the natural work of the yeast, the sugar from the grape is transformed into alcohol. Each variety is vinified separately seeking the maximum expression of its nuances.

Coupage

In January we focus on the meticulous design of each cellar. It is a magical, fun moment in which after intense tasting sessions we manage to weave the best blend of our base wines.

Traditional method. Second fermentation

After clarifying the base wine, it is bottled with sugar and yeast to carry out the second fermentation in the bottle, a process known as tirage. In this case, the carbon dioxide generated naturally becomes trapped inside the bottle, being responsible for turning the wine into sparkling.

Upbringing

After the tirage, the bottles are placed in rows in our cellar at a depth of 12 meters. Once the second fermentation is finished (about three weeks), aging begins, a period in which the cava rests and matures peacefully over several years. We are convinced that long aging periods are the best opportunity for our cavas to show the great potential of our region.

Remouage

At the end of the aging process, each bottle is moved one by one, manually, in order to release the yeast from the walls and promote contact of the yeast with the cava. Then, each bottle is placed vertically, upside down, and with the help of our expert staff, they are turned every day so that the sediments gradually settle in the neck.

Slaughter

With the bottle upside down, the neck is frozen and the capsule is removed. This causes the sediment to come out, favored by the pressure inside the bottle. At this point, we complete the total volume, either with the same cava if it is our Nature or with an expedition liquor meticulously elaborated for each reference. This liquor is what determines the final sugar concentration of our cava.

Labeling

Finally, we dressed up our cava in style and indicated the disgorging date on each bottle because transparency is another one of our values. With excitement, we send it to our customers, hoping that they enjoy it as much as we have enjoyed creating it.

Process of creation of our wines

The grape harvest

The grapes are harvested by hand, using small boxes of 18 kilos because our maxim is to take care of the grapes at all times. Each year we enthusiastically determine the optimum harvest date, through a daily control of the evolution of the ripening process, which usually begins at the end of July.

Selection

The manual harvest allows us to carry out the best selection in the vineyard, but our commitment to quality leads us to carry out a second visual and manual selection in the winery in order to discard any stems, leaves or green berries.

Pressing and debourbage

Thanks to our innovative pneumatic press, we are able to carry out a light pressing at low pressure, guaranteeing the protection of the must at all times by previously eliminating the oxygen from the interior. After pressing, the must is clarified naturally by sedimentation, leaving it to settle for 24 hours so that the thick lees settle to the bottom of the tank.

Alcoholic fermentation

Fermentation is carried out in stainless steel tanks or in 500L French oak barrels at a controlled temperature, allowing each variety to express its unique character. This process lasts between 10 and 15 days, depending on the type of wine.

Ageing

Depending on the wine, it is decided whether it will be aged on the lees, aged in barrels or a young wine. The wines that are aged in oak barrels are aged in French oak, which adds complexity and toasted, vanilla and spicy notes, while the young wines preserve their freshness and liveliness.

Clarification, stabilisation and filtration

We carry out a natural clarification process, allowing the lees to settle to guarantee the purity of the wine. Subsequently, we stabilise and filter the wine to ensure its quality and longevity in the bottle.

Bottling

The wine is bottled with the utmost delicacy, using technology that minimises exposure to oxygen and exhaustive quality control throughout the process.

Labelling and shipping

Finally, each bottle is carefully labelled and packaged, ready to be sent to our customers. At Mastinell we hope that each glass is a reflection of the effort and passion we put into its creation.

Grapes

Our high-quality cavas are primarily crafted from the native grape varieties Macabeo, Xarel·lo, Parellada, and Trepat, which have always been a source of great pride in our lands. The international touch is marked by the Chardonnay variety, featured in some of our cavas.

Once the entire production process is completed, the blend is bottled and during the tirage, it is left to rest, lying on its side (reposo en rima), to develop its genuine character.

XAREL·LO

Large, scattered grains. Silky, full-bodied wine. Adds consistency to the coupage.

MACABEO

Grape with large, clustered bunches. It produces balanced wines with pleasant acidity.

PARELLADA

Large grains and a highly branched bunch. Subtle and delicate spicy aroma.

CHARDONNAY

Small, compact grains. Powerful aroma and silky body, with notes of citrus and tropical fruits. Adds structure and elegance.

TREPAT

Small, loose bunches of grapes. Produces fresh and fruity wines with a light profile and floral notes.

MALVASÍA DE SITGES

Loose bunches and medium-sized grains. Aromatic wines with floral and tropical fruit notes. Imparts complexity and smoothness to the palate.

MUSCAT DE FRONTIGNAN

Small, loose grains. Very aromatic wines with a sweet and fruity profile, offering notes of fresh grapes and spices.

SUMOLL

Small, compact bunches of grapes. Produces fresh and fruity wines with herbal notes and pronounced acidity. Ideal for young wines.

MONASTRELL

Compact bunches and large grains. Intense and full-bodied wines with notes of ripe fruit, spices, and an earthy character. Ideal for powerful wines.

GARNACHA TINTA

Large, loose bunches. Fruity and rounded wines with notes of strawberry and herbs. The perfect companion in coupage with other varieties.

CABERNET SAUVIGNON

Compact bunches and small grains. Robust and complex wines with firm tannins and aromas of black fruits, spices, and a vegetal touch.

TEMPRANILLO

Medium-sized bunches. Balanced wines with notes of red fruits, spices, and hints of vanilla. An essential base for many red wines.

Organic wines and cavas

At Mastinell, organic viticulture is more than a practice; it is a philosophy rooted in respect for the land and the environment, as it not only preserves the health of our vineyards but also promotes a positive impact on society and the environment. We exclusively rely on organically farmed vineyards, eliminating herbicides and minimizing phytosanitary treatments, thereby fostering biodiversity, improving soil quality, and obtaining healthier and more expressive grapes. This ensures high-quality wines and cavas that are respectful of the ecosystem and beneficial for future generations.

We collaborate closely with local viticulturists committed to sustainability in the DO Penedès and DO Cava, strengthening the community and exploring unique plots that capture the essence of our Mediterranean landscape. These optimal conditions, combined with ancestral traditions and cutting-edge technology, inspire us to strive for perfection year after year.

Through manual harvesting, we carefully tend to each vine with dedication, selecting the best bunches to produce cavas and wines that are recognised worldwide. Our philosophy combines tradition, sustainability, and excellence, contributing to a more conscious and environmentally respectful world.

At Mastinell, we fully understand the value of time and its influence on the final result. For this reason, all our cavas are aged for a long period, known as Superior Guarda. This includes Reserva, which means an aging period of 18 months, or Gran Reserva, which requires over 3 years of aging.