Cordon Negro Brut is a light, modern Cava with a very refreshing style and lots of bubbles that last. When you taste it, you’ll pick up hints of citrus fruit and an aroma that reminds you of both apple and pear as well as peach, melon and pineapple. It is a crisp, clean, very dry wine, containing almost no sugar. You should pair it with Asian cuisine.
—- More info —-
Freixenet family history goes back to 1861, when Francesc Sala Ferrés started a business making and exporting wine to America. Freixenet was the world leader in sparkling wines made using the Traditional Method. Today, Freixenet leads a range of sparkling Cavas. The fifth generation of the family now runs the company. And just like Francesc Sala Ferrés back in 1861, they are still driven to make the best possible wines for us. Still passionate about uncovering new and better technologies. Still respectful of Mother Nature, on whom they depend for their annual harvest of grapes. Their location in the Penedès, southwest of Barcelona, is known as Cava country. This is a perfect place to make sparkling wine. But not just any Spanish wine: this is Cava. A protected description for a wine, which must meet the most stringent of regulations if it is to be so named. These include using only specific grapes and what is called the ‘Traditional Method’, whereby the wine goes through a second fermentation in the bottle. Each year their grapes, and those of 2000 growing partners, are brought to the winery, in Sant Sadurni, where this magical transformation into Cava takes place. In the 1970s the sparkling Cava, Cordon Negro, was launched in a sleek, sexy, black frosted bottle that just seemed to catch everyone’s eye. Once tasted, this fresh and fruity sparkler quickly became the world’s biggest selling Cava. Cordon Negro is made by blending three local grapes: the Macabeo, Xarel.lo and Parellada, are all hand picked and pressed in our winery in Sant Sadurní where, after ten days, the first fermentation is completed. The juice is then clarified, blended, bottled and stored deep in our cellars where, after 10-14 months, a secondary fermentation and full maturity are reached.
