Rimarts Brut Reserva is a cava made with great care and precision by the winery Rimarts in Sant Sadurní d'Anoia. The production process follows the traditional method, also known as the champenoise method. The production begins with the manual selection of the best grapes of the varieties Macabeo, Xarel·lo, and Parellada. These grapes are grown in the Penedés vineyards and harvested at their optimal ripeness. Once harvested, the grapes are gently pressed to obtain the flower must, which is the highest quality must. This must is fermented in stainless steel tanks at a controlled temperature, preserving the fresh and fruity aromas and flavors of the grapes. After the first fermentation, the base wine is bottled along with a mixture of sugar and yeast, initiating the second fermentation in the bottle. This process is essential for the development of the bubbles and the complexity of the cava. The cava is aged on its lees for a minimum of 24 months in Rimarts' underground cellars. During this time, the lees slowly disintegrate, giving the cava a fine and persistent bubble, as well as complex aromas and flavors of bakery and nuts. After the aging period, manual disgorging is carried out, a technique in which the sediments accumulated in the neck of the bottle are removed without the addition of sugars (brut). This process ensures that the cava maintains its freshness and purity, offering a clean and elegant profile. In summary, the production of Rimarts Brut Reserva is a meticulous process that combines the manual selection of high-quality grapes, controlled fermentation, and long bottle aging, all following the traditional method to guarantee an excellent cava.