Step 1 — Crush and press

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