Classification: D.O. Cava
Cordon Negro Brut is Freixenet’s (pronounced “fresh Annette”) most popular sparkling, often referred to as the “Black Bottle Bubbly.” It is the number 1 selling sparkling wine in the world.
Cordon Negro Brut is crisp, clean and well balanced. The dosage is very dry, but the acidity is lower than most sparkling wines for a softer, smoother flavour. It is medium-bodied with a moderately long and clean finish.
- IMPORTED - Spain
Want to explore a bit beyond the usual fizz parameters? Cordon Negro is a blend of three white Spanish grape varieties – macabeo, xarel-lo and parellada, which are bottle fermented and offer a little char and a smoky, minerally texture with grapefruity zing and zest as well as a crisp and still succulent aperitif palate feel. Hugely popular internationally.Tony Love, Courier Mail, (28/DEC2010)
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40% Parellada, 35% Macabeo, 25% Xarel-lo.
Pale yellow, with bright hints of green. A fine, persistent and abundant sparkle lifting to a good crown.
Fine, delicate aromas, combining tones of green apple and pear, with light resonances of Mediterranean fruits – peach, melon and pineapple, over a base of citrus, all beautifully balanced by light toasty aromas from bottle maturation.
The palate is refreshing, the sparkle balancing the green and citrus fruits. It is light but long and elegant.
Cordon Negro is best enjoyed with seafood, and fresh salads, however it is a perfect accompaniment or aperitif to a variety of foods.
Freixenet produces only methode champenoise sparkling wines. The wine goes through two fermentations with the second fermentation taking place in the bottle. Cordon Negro Brut is then aged for up to 24 months in the 54kms of caves located at the Freixenet winery in Sant Sadurni d’Anoia just south of Barcelona.
View Freixenet website
Freixenet is undoubtedly the world’s most famous Cava – the Spanish sparkling wine made using the methode champenoise.
In 1915 the name Freixenet first appeared on our Cava and was based on Pedro Ferrer’s nickname, given to him as the youngest son of the owners of La Freixeneda estate. The actual word is Catalan and refers to the ash trees growing on their land.
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