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Cava Grapes

At Freixenet we use specific grapes and what is called the ‘Traditional Method’, whereby the wine goes through a second fermentation in the bottle. Each year our grapes, and those of 2000 growing partners, are brought to our winery in Sant Sadurni, where this magical transformation into Freixenet wines takes place.

At Freixenet we are proud of using mainly local Spanish grape varieties to produce our wines.



Macabeo (mah-kah-BEH-oh) is widely grown in the Cava producing areas south of Barcelona, the Rioja region of north eastern Spain, and the Languedoc region of France. The most popular white grape of northern Spain, Macabeo grapes thrive in hot and dry climates. Wines from the Macabeo grape are often dry with medium acidity with notes of soft wildflowers and bitter almonds and they are best consumed young. Macabeo is also known as Viura in Rioja and it is frequently blended with Grenache Blanc in Languedoc, southern France.


Parellada (par-eh-LYAH-duh) is primarily grown in north eastern Spain in Catalonia where it produces aromatic and dry white wines. Parellada contributes delicacy and aroma when blended traditionally in Spanish Cava. When grown in cooler climates, Parellada can produce excellent still wines with aromas of citrus and golden apples. However it should be drunk young when blended with Macabeo and Xarel-lo in Cava.


Xarel-lo (shah-REHL-loh) is found mainly in the north eastern region of Spain in Catalonia. Though sometimes prone to frost damage, the Xarel-lo grape is productive and usually retains medium to high levels of acidity with hints of crisp apple.

It traditionally adds body, acidity and alcohol when blended into Cava. In the Alella region of Catalonia, Xarel-lo is used to produce still wines that are crisp and fresh.