Fresh grape must from the harvest

During the harvest —late August and September— various cavas from Sant Sadurní (Codorníu, Giró Ribot, Cavas Hill) organize tastings of freshly pressed must before fermentation begins. The must is a thick, sweet and fragrant juice that allows the visitor to understand the beginning of winemaking. It is made mainly with xarel·lo and macabeo and is consumed fresh, often accompanied by sugary coca or carquinyolis. It is the non-alcoholic alternative for children and became popular as a result of the Cava Harvest Festival that various entities propose with traditional activities. Although ephemeral — in a few days the spontaneous fermentation begins — the must symbolizes the direct connection with the vineyard and the agricultural cycle of the Penedès.