How to open a bottle of Cava?

This is because in the second fermentation of Cava carbon dioxide is generated, creating in the bottle about 7 atmospheres of pressure (similar to the pressure of a truck wheel). This gas, in addition to creating the bubbles, exerts outward pressure on the walls of the bottle and on the cork stopper. When opening the bottle, if we do not hold the cork, it can fly out reaching a speed of between 40 and 50 km/h (according to the Journal of Food Engineering) and wasting Cava uselessly.

That is why we explain step by step how to open a delicious bottle of Segura Viudas Cava correctly:

1. As Cava is served at a temperature between 6º and 8º, it is necessary to dry the bottle so that it does not slip and to be able to hold it well.
2. Extract the upper part of the capsule (ornamental covering).
3.  Loosen the wire cage (protective wire that supports the cork stopper), through the end that is rolled up. It is important that we do not remove the wire cage at this moment; we just have to loosen it since it will help us so that the hand does not slip and we will be able to make more force. Nor can we leave the bottle unattended with the wire cage loose since the cork could fly out on its own.
4. We tilt the bottle 45º, we take it by the lower part with the opposite hand to which we are holding the cork and turn the base of the bottle slowly without changing the direction of rotation.
5.  Rotate the base of the bottle keeping the cork fixed. As it begins to come off, we will begin to feel a certain pressure. At this time, we should never remove the finger from the cork, but continue to press in a controlled way, as the cork is being slowly extracted, until it ends up coming off the bottle completely while the cava emits a soft whisper.
6.  Keep the bottle in the same 45º position for a few additional seconds, so that the pressure is released without generating foam.