Cava - Champagne Freixenet Cordon Negro Tripack 20 CL

The Cordón Negro is a light cava that is valued for its great freshness.

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 it is clean, it is transferred to the fermentation tanks, keeping each variety separate from the others.

The first fermentation is done in stainless steel tanks, at controlled temperatures between 14 and 16 °C. Into these tanks we introduce the fermentation 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.

The Cordón Negro is a light cava that is valued for its great freshness, which keeps it up with the times. It is made with a coupage of the three main varietals of the Penedès region: Parellada, Macabeo and Xarel·lo.