Freixenet Cordon Negro Cava Brut
Blend: 35% Macabeo, 25% Xarel·lo, 40% Parellada
The Freixenet cava business started in 1914. Pere Ferrer Bosch was the son of "La Freixeneda", the family estate located in the Alt Penedès region since the XIIIth century. Right from the start they decided to produce only cava, a natural sparkling wine, following the method used in Champagne (France) for a couple of centuries. The cellars were set up in Sant Sadurní d'Anoia (Catalonia, Spain), a town situated in the heart of the Penedès region--already well-known from the era of the Roman Empire, for the quality of the wines produced there. In 1941, Freixenet launched what in time would become one of its leading products, the cava Carta Nevada and in 1974 the cava Cordon Negro.
A superior source of white grapes for the production of Spain’s prized sparkling wine, Cava, the Penedes region is part of Catalunya and sits just south of Barcelona. Medio Penedès is the most productive source of the Cava grapes, Macabeo, Xarel-lo, and Parellada. Penedes also grows Garnacha and Tempranillo (here called Ull de Llebre in Catalan) for high quality reds and rosès.
A term typically reserved for Champagne and Sparkling Wines, non-vintage or simply “NV” on a label indicates a blend of finished wines from different vintages (years of harvest). To make non-vintage Champagne, typically the current year’s harvest (in other words, the current vintage) forms the base of the blend. Finished wines from previous years, called “vins de reserve” are blended in at approximately 10-50% of the total volume in order to achieve the flavor, complexity, body and acidity for the desired house style. A tiny proportion of Champagnes are made from a single vintage.
There are also some very large production still wines that may not claim one particular vintage. This would be at the discretion of the winemaker’s goals for character of the final wine.