This site is intended for the private or professional use of those who are of legal drinking age.
This site uses cookies for commercial purposes such as, among other things, adapting to users' needs, security improvement, statistics and advertising. You can change cookies settings in your internet browser. If you continue to use our website without changing these settings, you agree to the use of such cookies.
Made from selected grapes of unique and exceptional flavour, which matches the refined glamour style of new consumers.
Freixenet Wines
Freixenet wines adhere to rigorous quality control established by the Spanish regulatory board. Freixenet only uses handpicked grapes, sourced from both estate and local grower vineyards in the Penedès region.
Freixenet wines are made exclusively using the traditional method (the same method as Champagne), in which the second fermentation takes place in the bottle. This double fermentation ensures the highest quality wines, with more layers of complexity and finer bubbles.
First fermentation takes place in stainless steel tanks with specially grown Freixenet yeast culture. After primary fermentation, the wine is transferred to bottles for secondary fermentation and aged in the 54 km of caves under the Freixenet winery in Sant Sadurni. The wine bottles are placed on special racks at a 45-degree angle so that the yeast sediment, or lees, can collect in the neck of the bottle and be disgorged.
Freixenet has a unique taste as it uses indigenous grapes from the Penedes region, and all Freixenet products have been fermented in the bottle you buy. You will immediately notice the difference in the weight of a Freixenet bottle compared to lower quality sparkling products, as thicker glass is needed during the secondary fermentation process.
Cava
Cava is the term for Spanish sparkling wine made in the same traditional way that Champagne is produced, but with different grapes. Cava means cellar in Spanish and refers to the underground cellars where the wines quietly age in sealed bottles for a year or more before release. Freixenet has some 54 km of underground limestone caves at Sant Sadurni d’Anoia, which contain over 120 million bottles of Cava at any time!
Cava has been produced according to the traditional method in Catalonia (the area around Barcelona in north-east Spain) since the late 19th century. The Spanish use the term “Cava” in the same way that the French use the term “Champagne”: it is used to describe the region, the winery, the process and the product itself. The essential difference between cava and champagne is that cava is produced in a much warmer climate using local indigenous grape varieties (Parellada, Macabeo and Xarel-lo). The warmer climate produces riper grapes and cava tends to have lower acidity than Champagne.
Cava is divided into different categories based on how long the wine is aged in bottle:
Cava: minimum 9 months ageing in bottle
Reserva: minimum 15 months ageing in bottle
Gran Reserva: minimum 30 months ageing in bottle