Cava production also gives the product personality. After the grape harvest, an oenologist analyzes the grapes, which go afterwards to the press.

Then, the pressed grapes are introduced into stainless steel tanks to separate the pulp from the rest. The first fermentation begins to produce mono varietal base cava wines, which will be used for the production of cava.

An oenologist will blend different base wines taking into account acidity, body and structure of the wines, among others. Afterwards, the "liquor de tirage", made up of yeast and sugar, should be added to the blend, then, the second fermentation begins.

The bottles will be taken down to the darkness of the caves where they will be stacked horizontally in rows for a minimum of 9 months (cava), 15 months (cava reserva) or 30 (cava gran reserva).

Once the second fermentation is finished, cava producers get rid of the dead yeasts cells and add the "Expedition liquor", which consists of base wines, sugars or each house spirits which provide a particular personality to the cava.

According to the sector, there is a very good harvest this year, "both in quality and quantity, adjectives that normally do not go together", said Gramona. This is due to a very cold, rainy and snowy winter, along with a cool spring.

"The good harvest makes cavas to age well, the quality is good, and regarding the amount, we will have a reserve after the short crop of last year and we will be able to face a possible bad vintage in the coming years," Gramona explained.

The sector expects to work hard next year, hoping that the economy revives.

Nowadays, they prepare the Christmas campaign, when the industry sells between 60 and 65 percent of the total consumption.

In Spain, it is traditional to toast with a glass of sparkling wine in Christmas and in other special dates. The cava industry tries to promote the product throughout the year, "not only to raise the glass and toast, but also as an aperitif and in every aspect of gastronomy," Gramona explained.