The Villa Conchi Cava is made from a blend of four grape varieties: 30% Xarel-lo, 30% Parellada, 30% Macabeo, and 10% Chardonnay. The grapes are harvested at night to preserve their freshness and prevent premature fermentation. They are quickly transported to the cellar, refrigerated, and then fermented separately at a constant 16°C to retain their primary aromas. After fermentation, the musts are blended and bottled with a mixture of yeast and sugar to initiate a second fermentation. The bottles are aged in underground cellars at a consistent 15°-17°C, where they remain in contact with the lees for a minimum of 12 months, earning the wine the "Cava de Guarda" classification. Finally, the sediments are removed, and the expedition liqueur is added.