How Freixenet is Made

méthode champenoise

Sparkling wine is one of the world’s finest pleasures. Not all bubbles are created equal, however. Those born of the méthode champenoise process, like our Freixenet cavas, earn their effervescence through a sophisticated and painstaking process where a second fermentation takes place in the bottle.

Nurtured in our vineyards, the grapes intended for Freixenet cavas include the native Spanish varieties Macabeo, Xarel-lo, Parellada and Trepat, as well as international favorites Chardonnay and Pinot Noir which are blended into select special cuvees.

We use our own proprietary yeast cultures in the fermentation process, and our winemaker skillfully blends the base wines into the beloved Freixenet cuvees you know and love. Once the wine is bottled and ready for the second fermentation, it rests in the cool humidity of our underground caves under the watchful eye of our winemaker. In all, it takes up to three years of attentive care from grape to glass to craft our Freixenet cavas.

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