Regional info.

Freixenet is one of the giant Cava houses in Catalonia, similiar in quality, size and importance to France's Moet & Chandon. The winery has a long history, first founded in 1889. Francesc Sala i Ferrés founded the winery 'Casa Sala', the first wine exporting brand in Sant Sadurní d'Anoia, in the late 1800's. The cava business was launched commercially by his son, Joan Sala i Tubella who took over the business at the turn of the century. After his daughter Dolors Sala i Vivé married Pere Ferrer i Bosch, the company really took off. This was around 1914. Pere was the son of 'La Freixeneda', a prestigious family estate located in the Alt Penedès region since the XIIIth century. Credit is given to Pere for the growth in the business and for the first labels with the Freixenet Casa Sala brand name.The beautiful cellars were then established in Sant Sadurní d'Anoia in the heart of the Penedès region.

In the 20's there was a boom in business, followed by the horrific Spanish civil war. Luckily, the wines had already been set up for export which helped the business survive the years after the civil war and the second world war. The other 2 big events of the 20th century were the launch of the two flagship wines Carta Nevada in 1941, and Cordon Negro in 1974. Freixenet are today one of the top wine companies in the world. The traditional method sparklers are always reliable and have done much to promote the wonderful wine region of Cava worldwide.

Macabeo is the most popular grape in the region. It thrives in cooler conditions, yet it is quite adaptable and generally ripens earlier than other varieties. It brings medium acidity and finesse to cava along with notes of soft wildflowers and dried almonds.

Xarel-lo is indigenous to the Penedes and Cava region, and is probably the most productive of the three native grapes. It is known to add fresh acidity with hints of crisp, fresh apples, citrus fruits such as lemon and orange and tropical fruits like pineapple and banana to the blend.

Parellada brings delicacy and aroma to the cava blends. It is grown in the highest regions of Catalonia, and it is the last one to ripen. Parellada is known for its pleasant acidity and aromas of citrus fruits, golden apples and delicate flowers.

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