Cordon Negro

Cordon Negro是Freixenet的時尚閃亮的系列。 採用與香檳相同的傳統工藝釀製成, 来自加泰羅尼亞的上等CAVA, 有無與倫比的風味。 適合任何場合。

清脆而柔滑口感, 可配合希臘烤肉串或墨西哥薄餅。

Cordon Negro is Freixenet’s stylish, sparkling little black number. Made using the same traditional techniques as Champagne, this superior Cava from Catalonia has an unmistakable flavour. A sparkler this good doesn’t even need a special occasion.

Why not keep it simple and match this crisp and creamy corker with barbequed Greek kebabs, or Mexican fajitas?

毫無疑問, Cordon是Freixenet的核心和領先品牌, 擁有該品牌最具標誌性和知名度的産品。

Cordon is undoubtedly Freixenet’s core and leading range having the most iconic and recognisable products for the brand.

釀酒過程
Wine Making

手工採摘後, Freixenet葡萄園中成熟的葡萄經過幾個月的篩選。 従八月底開始採摘溫暖氣候生長的Macabeu葡萄，到十月初, 開始採摘更高海拔的Parellada葡萄, 我們的釀酒師會等候集每一批葡萄的最佳時機, 讓葡萄藤告訴他最好的時機。 第一次發酵在13.9-15.6°C(57°F-60°F)之間, 受温度受控的不銹鋼桶中進行。 10到12天後, 将酒進行精餾，以使混合物可以入瓶。 在二次發酵中, 葡萄酒會裝入在Cordon Negro酒瓶中, 存放在寒冷泂穴中長達18個月。

Harvested by hand, the selection of ripening grapes in Freixenet's vineyards reaches across the span of several months. From the end of August for the harvest of the warm weather Macabeu grapes, through the beginning of October for the higher elevation Parellada variety, our winemaker awaits the perfect time to gather each bunch, letting the vines tell him when they are ready. The first fermentation is nurtured in stainless steel tanks at controlled temperatures between 57°- 60°F. Exclusively initiated from our own Freixenet cultures, the first fermentation is introduced into the tanks. After 10 to 12 days, the wine is racked and clarified as the blend is readied for bottling. The secondary fermentation finds the bottles of Cordon Negro cradled in the perfectly chilled caves for up to 18 months.

葡萄混合
Blend

用於釀製這款CAVA的基礎葡萄酒的葡萄品種為Macabeu(35%)，Xarel-lo(25%)和Parellada(40%)。 Macabeu葡萄具有淡淡的果香和中高酸度, 是高品質有氣葡萄酒需要達到的。 Macabeo葡萄的葡萄汁, 不會即時氧化, 這有助於陳舊成熟過程。 Xarel-lo葡萄具有強健的酸度, 有助於增加強度和深度。 Parellada葡萄在CAVA葡萄混合中是重中之中, 展現出各種葡萄的精緻結合。 每公升9克的Parellada葡萄使得整體平衡。

The grape varieties used in the creation of the base wine for this cava are Macabeu (35%), Xarel-lo (25%) and Parellada (40%). Macabeu grapes produce the deliciously light, fruity aromas and medium-high acidity that high quality sparkling wines strive to achieve. The must of the Macabeo grape, not one to readily oxidize, assists in the aging process. The Xarel-lo grape yields robust acidity, contributing power and depth. The star of all cava blends, the Parellada grape demonstrates an elegant combination of fruit and finesse. The dosage of 9 grams per liter keeps the balance blissful.

酒瓶
Bottle sizes

食物搭配
Food Pairings

酒評
Tasting notes