Flower must: the first fraction of the pressing of the grapes (must), considered to be the highest quality. In the case of Cava, only this must is used for production. The Designation of Origin (D.O) Cava mandates that for each kilo of grapes, a maximum limit of 0.66 litres of must can be obtained.
Foam: the mass of bubbles that forms on the surface of the Cava, adhering to each other with varied consistency.
Foaming (toma de espuma): the moment during the second fermentation when the wine becomes sparkling, thanks to the bubbles produced during this process.
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