Some good cava and champagne should always be served very cold, at a temperature of 4ºC, which is the ideal temperature to taste their flavour. To achieve and maintain this temperature, it is not enough to cool the bottle, but we must also keep the glass cold.
A simple way to achieve this is by putting the glasses in cold water with ice, but it is uncomfortable because they get wet and must dry, at least on the outside, a process during which the glass is heated again and there are traces of water inside that dilute lightly cava and champagne.
At Caveduke we are aware of this issue and to solve it we have expanded our product catalog with a series of ultra-freezers capable of cooling your glasses in 2 seconds, with a dry cold process that does not disturb the taste or smell of the drink, since it leaves the glass completely cold and dry.