Segura Viudas produces artisan cava wines using the traditional méthode champenoise process.
After primary fermentation and bottling, the wines undergo a second fermentation process referred to as "aging on lees". The wines are aged from one to five years, placed on special racks at a 45 degree angle so that the yeast sediments, or lees, can collect in the neck of the bottle.
Over the aging process, the lees must be consolidated for removal. This is achieved through riddling, where the bottles are turned or rotated every day throughout the entire aging process. This continuous turning causes the lees to slowly settle in the neck of the bottle.
After aging, the lees are removed through a disgorging process. The necks of the bottles are frozen and the caps removed. The pressure within the bottle forces the lees out. Immediately after disgorging, the bottles are topped off with the original base wine, and sugar is added, a practice referred to as dosage, before being corked, labeled and packed for shipment.
The double fermentation process has been used for centuries to make sparkling wines, producing highest quality wines with layers of complexity and fruit and more refined bubbles.