Freixenet CORDÓN NEGRO D.O. CAVA
Regular price 54,000.00 MMK
Unit price per
The creation of the base wine
The grape varieties used in the creation of the base wine for this Cava are
Macabeo, Xarel·lo and Parellada.
Harvest starts at the end of August with the Macabeo, and ends at the
beginning of October with Parellada.
Picking is done by hand, and the grapes are brought to the winery in 25kg
capacity plastic boxes.
From these grapes, in pneumatic presses we obtain the grape juice. The
juice is left to rest for 24 hours in a static decantation to drop its sediment.
Once the must has been cleaned and is free from sediment it is transferred,
by variety, to the fermentation tanks.
The first fermentation is done in stainless steel tanks, at controlled tempe-
ratures between 14 and 16°C. Into these tanks we introduce the fermenta-
tion yeasts, which come exclusively from our own Freixenet cultures, and
the first fermentation begins.
This fermentation lasts between 10 and 12 days, and once it is complete the
wine is racked and clarified and blend is prepared ready for bottling, and
the secondary fermentation in bottle.
Coupage: Parellada , Macabeo and Xarel·lo.
A light, very modern cava, much appreciated for its refreshing style,
created from a special blend of the three traditional, indigenous Penedes
The fruity character of this Cava is derived in great part from the low
fermentation temperatures, between 14 and 16°C, which allow a great
percentage of the natural grape aromas to be retained in the finished wine.
Pale yellow, with bright hints of green. A fine, persistent and abundant
sparkle lifting to a good crown.
Fine, delicate aromas, combining tones of green apple and pear, with light
resonances of Mediterranean fruits – peach, melon and pineapple, over a
base of citrus, all beautifully balanced by light toasty aromas from bottle
The palate is refreshing, the sparkle balancing the green and citrus fruits. It
is light but long and elegant.
Three dosage levels are made: Brut, Dry and Medium Dry.
Alcohol: 11,50% vol
Total acidity: 3,70 g/l
Dosage: Brut 9 g/l, Dry 20 g/l, Medium Dry 38 g/l
Ageing: Between 12 and 18 months.