Freixenet Brut Cordon
The Freixenet Cordon Negro is the quintessential simple quaff among brut cavas; slightly sweet & tropical, but still holds onto its crisp qualities & dryness.
-- Blend --The grape varieties used in the creation of the base wine for this cava are Macabeo (35%), Xarel-lo (25%) and Parellada (40%). Macabeo produces a fairly light but fruity, aromatic wine of medium-high acidity – characteristics crucial to the production of sparkling wine. It is also an important grape in the aging process because its must does not readily oxidize. Xarel-lo yields a robust, high-acid wine and contributes power and depth. Parellada is the star of all cava blends. It has both beautiful demonstrative fruit and finesse. - See more at: http://www.freixenetusa.com/cordon-negro-brut-sparkling-wine.php#sthash.C18ivfBq.dpuf
-- Tasting Notes --Cordon Negro Brut is crisp, clean and well balanced. It is medium-bodied with a palate of apple, pear and bright citrus flavors with a moderately long finish and a crisp touch of ginger. It goes great with any type of food.
-- Acclaim -- 87 POINTS, BEST BUY "Freixenet's signature Cava is consistent and pure as usual, with aromas of white fruit and white pepper and an overall freshness on the nose. It feels crisp and focused, with a foamy palate that brings apple, lime, peach and spice flavors. The finish is smooth."
-
Wine Enthusiast Magazine, October 2012
-- Food Affinities --This wine pairs well with a wide range of food from shrimp salad to olive and tomato bruschetta to cheese appetizers!
-- Winemaking --Harvest is done by hand, starting at the end of August with Macabeo, and ends at the beginning of October with Parellada. The first fermentation is done in stainless steel tanks, at controlled temperatures between 57°- 60°F. 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 the blend is prepared ready for bottling, and a secondary fermentation is begun in the bottle. Cordon Negro is aged for up to 18 months in a cave.
-- Blend --The grape varieties used in the creation of the base wine for this cava are Macabeo (35%), Xarel-lo (25%) and Parellada (40%). Macabeo produces a fairly light but fruity, aromatic wine of medium-high acidity – characteristics crucial to the production of sparkling wine. It is also an important grape in the aging process because its must does not readily oxidize. Xarel-lo yields a robust, high-acid wine and contributes power and depth. Parellada is the star of all cava blends. It has both beautiful demonstrative fruit and finesse. - See more at: http://www.freixenetusa.com/cordon-negro-brut-sparkling-wine.php#sthash.C18ivfBq.dpuf
-- Tasting Notes --Cordon Negro Brut is crisp, clean and well balanced. It is medium-bodied with a palate of apple, pear and bright citrus flavors with a moderately long finish and a crisp touch of ginger. It goes great with any type of food.
-- Acclaim -- 87 POINTS, BEST BUY "Freixenet's signature Cava is consistent and pure as usual, with aromas of white fruit and white pepper and an overall freshness on the nose. It feels crisp and focused, with a foamy palate that brings apple, lime, peach and spice flavors. The finish is smooth."
-
Wine Enthusiast Magazine, October 2012
-- Food Affinities --This wine pairs well with a wide range of food from shrimp salad to olive and tomato bruschetta to cheese appetizers!
-- Winemaking --Harvest is done by hand, starting at the end of August with Macabeo, and ends at the beginning of October with Parellada. The first fermentation is done in stainless steel tanks, at controlled temperatures between 57°- 60°F. 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 the blend is prepared ready for bottling, and a secondary fermentation is begun in the bottle. Cordon Negro is aged for up to 18 months in a cave.
-- Blend --The grape varieties used in the creation of the base wine for this cava are Macabeo (35%), Xarel-lo (25%) and Parellada (40%). Macabeo produces a fairly light but fruity, aromatic wine of medium-high acidity – characteristics crucial to the production of sparkling wine. It is also an important grape in the aging process because its must does not readily oxidize. Xarel-lo yields a robust, high-acid wine and contributes power and depth. Parellada is the star of all cava blends. It has both beautiful demonstrative fruit and finesse. - See more at: http://www.freixenetusa.com/cordon-negro-brut-sparkling-wine.php#sthash.C18ivfBq.dpuf
Freixenet’s most popular cava, Cordon Negro Brut is often referred to as the “Black Bottle Bubbly.” As the #1 imported sparkling wine in the world, crisp and creamy Cordon Negro Brut’s delicate bubbles make this the ideal wine for any occasion. Get ready to sparkle!
Cordon Negro Brut is a crisp, clean and well-balanced 'cava' sparkling wine. The fresh palate of apple, ripe pear and bright citrus flavors combine with a long finish and an exciting touch of ginger. This brilliant, versatile cava goes well with just about everything.
