Freixenet Cordon Negro Vintage
The creation of the base
The grape varieties used in the creation of the base wine for this Cava are Macabeo and Parellada. Harvest starts at the end of August with the Macabeo, and after a short break the Parellada finishes at the beginning of October. Picking is done by hand, and the grapes are brought to the winery in 25 Kg 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 a controlled temperature of 12°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 15 and 20 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.
Cordón Negro Vintage is made from grapes grown in Freixenet owned vineyards around the village of Mediona in the High Penedes, where the very best climatic conditions can be found for growing the Parellada and Macabeo grapes, at an altitude of 300 m above sea level, with the vineyard facing south west on a 5% slope towards the sea, which gives a perfect aspect to the ripening sun, and perfect maturity of the fruit.
Parellada and Macabeo.
Star bright yellow gold, with a fine, lively, persistent sparkle, rising to a perfect crown. The delicate, subtle aromas of the Parellada, from selected high altitude vineyards give this cava its tremendous personality. On the nose fruity aromas of ripe apple dominate, balanced by citrusy lemon zest and hints of tropical fruits. The palate is elegant and most appealing with excellent harmony between body structure and acidity. The ripe green fruit stands out again, but melds beautifully with the lightly yeasty notes of judicious ageing in bottle.
Total acidity: 3.80 g/l
Dosage: Brut 9 g/l
According to vintage.