An everyday alternative to Champagne, De Pró’s affordable price means you don’t have to wait until Thanksgiving to pop the cork; you can celebrate all of life’s victories in great style. Do as they do in Barcelona and  turn every occasion into a real celebration, whether its getting a promotion at work, passing an exam, or sitting down to watch the next episode of your favourite series after the kids have gone to bed.


De Pró is made in the most renowned area of the DO Cava using the «traditional method» associated with the world’s most prestigious sparkling wines. Discover more about the region and process and what makes De Pró Cavas so special.

The region


De Pró Cavas are made using the traditional method combined with the latest technology in the heart of Cava country in Catalunya on the edge of the Mediterranean, and protected by the Monserrat Mountains.  The mild climate, moderate rains throughout the year and well-drained chalky soils provide optimum conditions for producing high quality sparkling wines.

What makes De Pró different?

Native Grapes from the heart of Cava

Made in the heart of the Cava D.O. from native grapes, including a majority of Xarel.lo, considered by many to be the highest quality Cava grape giving the most structure and longevity.

Traditional Method

Produced in the same way as Champagne, using the Traditional Method or Método Tradicional, in which the bubbles are created during a second  fermentation in bottle, which gives a finer, longer-lasting sparkle that other methods, and a creamy fizz.

Long ageing

De Pró Brut undergoes 15 months ageing, as long as the minimum requirements for Reserva Cavas. This additional time in bottle integrates the flavours, adds complexity and gives a smooth mouth-feel.


Dry and food-friendly

De Pró Cava has a drier taste profile than Prosecco and therefore can be served with a wider range of dishes.

Great Taste

Fresh fruit flavours, crisp and refreshing, with none of the earthiness sometimes associated with cava; it is loved by all.

Everyday celebration

Award-winning De Pró offers serious value; as an affordable alternative to Champagne, you can make everyday a celebration.

The Traditional Method


As in Champagne, Cava is made using the Traditional Method or Método Tradicional meaning that the bubbles are created through a second fermentation in the bottle in which the wine is sold.  The process follows these steps:


The still base wine: The grape juiceis fermented, a process by which yeast coverts the sugars in the grapes to alcohol, to create a base wine, often from a blend of different grapes selected for their flavour and ageing potential.


2Creating the bubbles: Sugar and yeast are added to the wine before sealing it in a Champagne bottle under a crown cap. Carbon dioxide is created as a by-product of the second fermentation process, but this time it is trapped inside the bottle, making the wine effervescent.


3Creating extra flavour: After the second fermentation takes place the dead yeast that is trapped inside the bottle breaks down in a process called autolysis that creates additional “biscuity” flavours. This is why a Cava like De Pró that has been aged for 15 months is more flavour ful than one that has been aged for the minimum 9 months.


4Moving the yeast: The bottles are gradually moved from a horizontal to vertical position, in order to facilitate the autolysis process and move the dead yeast cells (which would make the wine cloudy) down to the neck of the bottle for their removal. This can be done by hand or using machines called girasoles.


6Removing the yeast: The sediment is now collected in the neck of the upside down bottle. The necks of the bottles are frozen so the yeast can be removed in a plug of ice.


7Topping up and corking: The bottle is topped up with reserved wine which, in the case of Brut Cavas like De Pró, is very slightly sweetened to balance the natural acidity of the wine. The bottle is sealed with a cork to be sold and enjoyed.

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