Spain has been producing sparkling wine (Cava) for more than one hundred years. Cava wines share the same elaboration method as French Champagne but have completely different characteristics stemming from the use of Spanish indigenous grapes (Macabeo, Xarel-lo and Parellada) and the influence of the Mediterranean climate and soil.
The top 5% of the fruit from the vineyards is carefully selected for the Gran Gesta Brut Reserva, while the top 1% is reserved for the Gran Gesta Brut Reserva Especial. Only native yeasts are used in the fermentation. Covides pioneered the isolation and use of native yeast in Cava and continues to lead research in this field (the University of Barcelona rotates researchers in the winery throughout the year). Aging takes place in the subterranean cellars located under the winery at a controlled temperature of 57º F. Only a small dosage is used and the bottles are disgorged on order for shipment.