Method Champenoise Process
Freixenet wines are produced using the traditional méthode champenoise process.

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

Over the aging process, the lees must be consolidated for removal. This is achieved through a process known as riddling. The bottles are turned or rotated every day throughout the entire aging process. This continuous turning causes the lees to slowly settle in the neck of the bottle.

After aging, the lees are removed through a process called disgorging, or disgorgement. 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.

 Cava, a taste for moderation
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