Elaboration of Cuevas

With the extraction of juice from the grapes by gentle pressing, we obtain the must-quality, basic raw material of our base wines Cueva.
After clarification of it, the process of fermentation in stainless steel tanks starts, using selected yeasts depending on the variety of grapes to make wine. The vinification of each grape variety used is performed separately and with a rigorous temperature control, in order to safeguard the most characteristic of each aromas.
After the alcoholic fermentation, and after filtration and stabilization process, the wine is stored at controlled temperature for the Tasting Committee examine and give its under the “coupage” that will give rise to the different Cuevas.

Elaboration process


It consists of adding the base wine bottle liquor circulation. This liquor circulation is wine and sugar in order to carry out the second fermentation. It is added liquor circulation with the wine together with yeast to cause the second fermentation. The bottle is closed with a metal plug.


With the horizontal bottle, the wine is making its foam and are appearing more complex aromas, enriched by the second fermentation. Aging phase has a minimum period of nine months, at this stage, want to be as slow as possible if we want a sparkling quality. In fact although the minimum is 9 months, we produce sparkling Cueva with 12, 18, 24 and even more than 36 months. This aging is made at a constant temperature in the silence and darkness of the caves.

Sweep – Removed

The sweep or removed is the phase we make to carefully move the bottles until they are upright. After 9 months of aging minimum, the bottles are placed in an inclined position, rotating them every day a quarter turn to facilitate the concentration of already inactive yeast (lees) in the part near the mouth of the neck.

Disgorging – Dosage

Operation that involves removing the lees produced in the second fermentation, using the technique of freezing the neck of the bottle, using the internal pressure produced by the natural carbon of the second fermentation. The wine lost during the slaughter product is replenished with another bottle or expedition liqueurs (sugars).

Capping and labeling

Finally, it is clogged with a cylindrical cork that is secured with a muzzle or staple, in order to ensure the cork and prevent accidental opening due to the pressure occurring inside. The bottle is finished once provided with the capsule and / or label.

Types of Cueva

The classification of the Cuevas is given in terms of its sugar content, from Brut Nature to Sweet, so that diversity is wide:

  • Brut Nature: residual sugar content below 3g/l.
  • Brut: residual sugar content below 12 g/l.
  • Dry: residual sugar content between 17 and 32 g/l.
  • Semidry: residual sugar content between 32 and 50 g/l.
  • Sweet: residual sugar content above 50 g/l.

Types of Grapes


Macabeo is a high quality grape. Bunches we get are large and very concentrated. The berries usually have a medium size with spherical shape, golden yellow and fairly thick skin. We must note that the resulting base wines are very resistant to oxidation, with a strong fruity flavor with a fixed balanced acidity, achieving a more vivid color and giving it more body.

Sauvignon Blanc:

The plant Sauvignon blanc variety is very resistant to cold, also is adapted very well to dry climates, which makes it an ideal variety for our vineyards where we have very cold winters and very dry summers. The shape of the berries are round and have a yellow-straw color, the skin is soft and the juice we get is very aromatic. The base wines Cueva resulting are elegant, dry, acidic and high alcohol content; thanks to the fresh and floral herbaceous aromas make this variety one of the best for coupage with other varieties.


The Chardonnay variety is the most widely used worldwide, given its ease of adaptation to any terrain and weather. It is also one of the most valued by consumers. The berries are slightly oval, small size and equipped with an amber color, with relatively thin skin. This variety is ideal for producing base wines Cueva led to reserves given its adaptation for fermentation and aging in oak barrels. The wine we get is strong, very fruity, with good acidity, providing them harmony and balance.


The most characteristic, loved and abundant grape of our land, Castilla La Mancha. This variety is very resistant to drought and disease, which is ideal for long hot and dry months of our Castilla. The taste of Airen grape is soft and denotes a slightly sweet touch. The aromas that stand out from this variety are the fruit. The base wines Cueva we get have a pale yellow with some green hues. This variety is ideal for coupage with other varieties such as Macabeo and Chardonnay.