Harvested by hand, the selection of ripening grapes in Freixenet’s vineyards reaches across the span of several months. From the end of August for the harvest of the warm weather Macabeu grapes, through the beginning of October for the higher elevation Parellada variety, our winemaker awaits the perfect time to gather each bunch, letting the vines tell him when they are ready. The first fermentation is nurtured in stainless steel tanks at controlled temperatures between 57°- 60°F. Exclusively initiated from our own Freixenet cultures, the first fermentation is introduced into the tanks. After 10 to 12 days, the wine is racked and clarified as the blend is readied for bottling. The secondary fermentation finds the bottles of Cordon Negro cradled in the perfectly chilled caves for up to 18 months
Backed by over 150 years of family-owned wine expertise, Freixenet’s exquisite cavas, artfully produced in the methode champenoise tradition, are Spanish sparkling wines of distinction that began their story with love. The romantic union of two of Spain’s oldest winemaking families began with a wedding that also brought the wineries under one roof as a business. Prospering through all of life’s joys, and enduring its sorrows, the Freixenet winery transformed its small start into a name known around the world. Gracefully gathering compliments, awards, and millions of cava fans, Freixenet applies the highest standards in winemaking for consistent quality and value. The third and fourth generations of the Ferrer family continue to attend to all the details that make their cavas the world’s preferred sparkling wines.