The characteristics of an ageing cava are a soft and harmonious flavour, and its long ageing inside the bottle with the lees, which makes integration of carbon dioxide (fine fizz) easier, and takes away that aggressiveness so typical of youngest products. Long ageing makes cavas aromatic and full bodied, which helps the manufacturing of dry products, as little expedition liqueur is added after degorging.

Service Temperature: 4-5ºC
Conservation Temperature: under 18ºC

When cava gets out of the cellar it has its optimal condition. It is not advisable to let it age. You can check the freshness and good condition of the product through the degorging date on the back label of all our bottles.