# 02 Process Step 1 — Crush & Press: Cava — El Celestial Ouroboros Mark III

## Process Summary

**Three separate press/fermentation chains** running in parallel — T1, T2, Garnatxa. Each component is pressed and fermented to its own logic, then united in Phase 1 (assemblage). No crushing; whole-cluster press for the Trepat components to protect the high-pH must from potassium-driven pH rise.

## Process Stages by Component

### T1 (Trepat, 600 L) — The Pillar of Purity

1. Whole-cluster press (slow cycle)
2. Must chemistry check: target pH 3.5, 21.2 °Bx, TA 4 g/L
3. Fermentation in stainless steel, 25–27°C peak, daily gentle punch-down
4. Indigenous *Saccharomyces* dominance expected within 48–72 hours

### T2 (Trepat, 800 L) — The Pillar of Wild Complexity

1. Whole-cluster press (slow cycle)
2. **4–5 day cold soak** at 8–10°C under CO₂ blanket (critical for non-Saccharomyces proliferation)
3. Temperature ramp to 22–24°C peak
4. Two gentle punch-downs per day during active fermentation
5. Post-fermentation: 4–6 months sur lie fines in concrete or neutral oak

### Garnatxa (400 L)

1. Standard red fermentation (whole-cluster or destemmed per vintage decision)
2. Indigenous yeast; peak temperature moderate
3. Lías kept (healthy, high alcohol)

## Assets

| Filename | Description | Stage |
|---|---|---|
| `removing stems` | Destemming reference (only if Garnatxa is destemmed this vintage) | Pre-press |
| `fermentation_with_clusters_on_top` | Whole-cluster on must surface | Press |
| `wine_in_filter` | Must filtration/clarification | Press |
| `pooping wine into deposit` | Must to deposit | Transfer |
| [Trepat in the tank flowing](/wine-portfolio/process/trepat-tank-flow.mp4) | Trepat flowing into tank | Transfer |
| `skins_after fermentation` | Skins after press — visual of what is left | Post-press |
| `filter` | Filter media reference | Press |
| `Plot_of_fermentation process` | Fermentation plot — useful for tracking T1/T2 separately | Documentation |