Freixenet Cordon Negro Cava

Cava is a protected designation, which means the type/name of the wine is legally protected, not a region like Champagne. For more information on the process of making Cava see the link in my blog.

Cava is made from indigenous grapes to Spain - Macabeo, Xarello and Parellada, alone with Chardonnay is permitted. The grape varieties are indigenous to the region which is required by law - the blend is made up of 35% Macabeo, 25% Xarello and 40% Parellada. The Brut style is 9g sugar/L which makes it a dry wine easily paired with may foods.These grapes are hand harvested. The first fermentation takes place in stainless steel tanks at controlled temperatures between 57°- 60°F for 10 to 12 days. The secondary fermentation of Cordon Negro in a temperature controlled environment for up to 18 months.

Freixenet is one of the largest Cava producers in Spain, the other being Cordoniu. Freixenet was founded in 1861 after the union of two Spanish families (Ferrer and Salas) who both have long family histories in winemaking One of the main towns to produce Cava is in Sant Sadurní d'Anoia, where Freixenet is located, and the other Vilafranca del Penedès. Freixenet is the largest producer of traditional method sparkling wine worldwide and the largest exporter of Cava. The company is currently owned by the Henkell & Co. Gloria Ferrer Caves & Vineyards is Freixenet's California based winery.

Cordon Negro Brut is a crisp, clean and well-balanced sparkling wine. The fresh acidity & body, green apple, orange blossom, lemon, ripe peach, lemon zest, fennel, forest floor, minerality, flinty, biscuit, toasted bread, light almond, ginger, medium + length and a creamy mousse.

Pair with anything from Eggs Benedict to seafood, such as lobster or bluefin tuna. It is also the perfect pre-dinner selection for oyster, caviar, or sushi appetizers.