Why they stack bottles the way they do

This shows that if you stack the bottles the way they do in the cava cellars (and also in Champagne) it does not matter if one bottle in the big pile breaks, or for that matter if someone happens to pull out a bottle in the middle of the pile.

Bottles aging in the cellar. One bottle broken, exploded. Vallformosa, Vilobi, Penedes, Catalonia, Spain.

Vallformosa winery stock photography samples, by Per Karlsson, BKWine.

Vallformosa is a family owned winery in Vilobí del Penedès, in the DO Penedes, in Catalonia in the north-eastern part of Spain. Their main production is the sparkling wine, cava, made with similar processes as in Champagne, e.g. a second fermentation in bottle. But they also make red, white and rosé wine. They have a total 400 hectares of vineyards. At the winery you can see some curioius old wooden fermentation vats, several hundred years old. It is a mid-sized winery, much smaller than the behemoths Freixenet and Codorniu, but still substantial in size. The second fermentation of the sparkling cava wine is made in bottle and the bottles are aged a certain time before the sediment is removed by the turning, “riddling”, today done in automatic ‘girasols’ (gyropalette, giropalette).

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All images © copyright Per Karlsson, BKWine. Images may not be used without our permission.

Catalonia Vallformosa stock photo samples – Images by Per Karlsson

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