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$5
The black bottle Cava from Freixenet in the Penedès, made from Macabeo, Xarel·lo and Parellada. Orchard fruit over a biscuity, honeyed depth from at least twelve months on the lees, finished dry as a Brut.
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Description
Freixenet has been making Cava in Catalonia for over 150 years, and Cordon Negro in its frosted black bottle is its best known label, produced under the D.O. Cava rules from the traditional Penedès trio of Parellada, Macabeo and Xarel·lo. The wine is made by the traditional method, with a second fermentation in the bottle and a minimum of twelve months ageing on the lees, the autolysis that gives Cava its bready, savoury character and sets it apart from tank made fizz. Riddling and disgorgement follow, and the dosage is set for a dry Brut finish.
The colour is a light lemon yellow with a well integrated bead. The nose shows blossom honey, citrus and yeasty biscuit, and the palate is full and complex with apple, pear and a honeyed depth over a long, clean finish. Serve at 6 to 8 degrees in a white wine glass rather than a flute. It is a versatile aperitif and pairs with poultry, shellfish, fish and lighter buffets, offering the traditional method at an everyday price.
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