Cava, Catalan sparkling wine, is made mostly in the regions of Penedes, and the capital of cava is Sant Sadurni d´Anoia. Sometimes wine from non-cava production is added to the mix, and cava is left to undergo a fermentation process on its yeast for a period of 9 months to 5 years. Dibon only uses natural yeasts for its Cava production. At this point, cava is still not cava; it still needs to go through remuage -- the agitation process. For very high-quality cava, this process is still done by hand. A month and a half later, all of the yeast residue rises to the top of the bottle. The bottle is then frozen and the lump of frozen yeast residue removed.