Cuscó Berga Brut Nature Reserva Eco Gourmet is a cava produced by Cuscó Berga winery and made by the traditional method in the champagne region: "méthode champenoise" made from Macabeo (30%), Xarel·lo (40%) and Parellada (30%) varieties.
Part of the production of this cava is to separate the different grape varieties. Once at the winery, they are peeled and are cooled at a temperature of 8ºC so that there is minimum oxidation. Then the first gentle pressing is carried out in order to obtain the must, which is left to rest in deposits and then cooled for 24 hours at 6ºC. Afterwards, it is left to ferment for three weeks at 14-15ºC.
After the filtering and stabilising, the coupage is made. Once it is bottled it undergoes a second natural fermentation with natural resources, organic white cane sugar and a little bit of added yeast to certify that there is no supply of genetically modified organisms (GMOs). This fermentation takes three months at 10-12ºC and following this there are two more years.