Freixenet
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The Process

Our home in the Penedès, southwest of Barcelona, is known as Cava country. It is a landscape of rolling hills, protected from easterly winds by the Garraf Massif and from cold northern breezes by the craggy Montserrat Mountain. We are blessed by nature with a rich red soil and long hours of sunshine. This is a perfect place to make our sparkling wines, which must meet the most stringent of regulations.

Freixenet wines are produced using the méthode traditionelle process.

 

After primary fermentation and bottling, the wines are capped with crown caps and placed through a second fermentation process referred to as "ageing on lees". The wines are placed on special racks at a 45 degree angle so that the yeast sediments, or lees, can collect in the neck of the bottle. The ageing process takes between one and five years.

During the ageing process, the lees must be consolidated for removal. This is achieved through a process known as riddling. The bottles are turned or rotated during the ageing process and this causes the lees to slowly settle in the neck of the bottle.

After ageing, the lees are removed through a process called disgorging, or dégorgement. The necks of the bottles are frozen and the caps removed. The pressure within the bottle forces the lees out. Immediately after disgorging, the bottles are topped off with the original base wine, and sugar is added, a practice referred to as dosage, before being corked, labelled and packed for shipment.

This double fermentation process has been used for centuries to make sparkling wines. It ensures the highest quality wines with more layers of complexity and fruit as well as better and more bubbles throughout the wine. Freixenet sparkling wine has always been made in this traditional process and delivers consistent quality in every bottle.