Cava is subjected to quality checks carried out by the technical services of the Regulatory Board.
These controls start in the vineyards, using the registers of plots entitled to produce grapes for Cava making, control of volumes produced, monitoring of the quality and final destination of the grapes.
Registered producers must comply with the specific technical conditions to obtain the right to produce both the cuvée and the Cava. The tipping stoppers for Cava must be marked with the month and year of the operation so as to guarantee the minimum ageing periods required by the Regulations.
Quality, analytical and organoleptic controls are conducted so as to evaluate the cuvées, a process during which regular inspections, stock statements and verification of movements are made.