What is the three-story underground CAVA winery like? Come and see, there's wine and stories.

The world's two major sparkling wine producers: one is located in the Champagne region northeast of Paris, and the other is in Catalonia, Spain, producing CAVA. Click the video to explore with me the Freixenet winery, the world's largest producer of traditional method sparkling wine!

The sparkling wine we know best is called Champagne, while the sparkling wine produced by Freixenet is called CAVA (known as Kawa in Chinese). CAVA is similar to Champagne—the grapes are carefully selected, the growing environment is exceptionally refined, and the fermentation process is exquisite. It is said that two fermentations are required to become sparkling wine.

This was my first time in Spain, and also my first time visiting a winery. With curiosity, I opened the door to a new world. The lobby of the winery was not big; from the outside, you would never guess there was so much inside.

Walking down to the first underground level, a rich aroma of wine hit my nose. Just the smell was enough to make me feel a little heady. The barrels were mottled with age, and spiders were weaving webs. This is where the first fermentation of CAVA takes place.

Walking down to the second underground level, it was full of bottles. The wine aroma was much fainter, replaced by a strong musty smell. The entire floor was packed with bottles—it was breathtaking to see. But remember, this is the winery of the world's largest CAVA producer; these bottles might only be a small fraction of their total.

Walking down to the third underground level, again it was full of bottles. The temperature was even lower. If you are physically sensitive, you might feel a little short of breath. The floor was covered with water, and the stored bottles were mottled, some even corroded. What a vivid display of age!

The winery thoughtfully prepared a small train for us, so we could ride from the lowest level back up to the surface, passing through each level. Along the way, we also passed the bottling workshop, where bottles were being arranged and packed by automated machinery. Seeing this, I felt like I had traveled back to reality. It was a combination of tradition and modernity, a collision of past and present.

A winery that uses traditional winemaking methods employs modern technology to package its products and send them all over the world, so people everywhere can enjoy such fine wine.

After gaining a deep understanding of the CAVA winemaking process, I felt that the wine in my glass tasted even better. Aside from the craftsmanship, the birth of a good wine requires the precipitation of time. Time is truly a magical thing. It is said that many American celebrities are loyal fans of Freixenet's CAVA. Would you like to try it?~