The winemaking process
Once the best grapes have been selected, they are quickly taken to our cellars to preserve their best organoleptic characteristics.
For the elaboration of our wines and cavas we only use the must coming from the first fraction of the pressing, called “flower must”.
For our white wines and cavas we use native varieties such as Macabeo, Xarel·lo and Parellada, and also international varieties such as Chardonnay.
Special mention should be made to our rosé cava made only with red grapes of the Trepat variety, native to Catalonia.
Our red wines are made with Cabernet Sauvignon, Merlot, Tempranillo and Monastrell varieties.
In this cellar, we can find the reception hoppers, pneumatic presses, wine and cava bottling line and an aging cellar, and also our main laboratory.
It is surrounded by Xarel·lo vineyards that have been planted right up to the gates of the Garraf massif area and bear fruit from the most fertile terroirs.
We have a wine bottling line where Duc de Foix premium range is bottled, among others, and we also have a reception center for olives.
Our wines and cavas are the result of the application of modern winemaking techniques: pneumatic presses, stainless steel tanks, fermentation temperature control, pellicular maceration, continuous cold stabilization, yeast selection, special cava runs, among others.
The Covides winemaking team brings experience, technique and creativity, key tools to give personality to our wines and cavas.
We have achieved IFS certification, which is the maximum guarantee of food safety. This certification guarantees total traceability using the batch number of the product, from the plot to the final product.
We also have the certifications of DO Penedès, DO Cava, the official vegan certification, and in the organic range, the organic certification.