Freixenet Black Cordón Brut 0.75 LT

CASTES

Macabeo, Xarel-lo, Parellada

SERVICE TEMPERATURE

6-8th

VINIFICATION

The harvest is carried out at different times, depending on the maturity of the different varieties: it begins at the end of August with Macabeo, and lasts at the beginning of October with the Parellada grape collection. The juice obtained by pressing, is decanted for 24 hours on the left, before being decanted into the fermentation vats, which begins to rise at a temperature of around 15 ° C. This process takes between 10 to 12 days. The second fermentation lasts between 12 and 18 months and takes place in the bottle, as expected for the Champenoise method.

TEST RESULTS

Freixenet Cordon Negro Brut has a bright straw yellow color. Light cava, much appreciated for its freshness. The predominance of the Parellada variety in the coupage and the fermentation at a controlled temperature of 12ºC, give it fine and intense aromas, predominantly fruity. The bubble, fine and persistent, forms an excellent crown. It is clean in flavors, light and with an elegant and wide retronasal pathway.