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Sun | 11:00 am - 6:00 pm |
Welcome to Andover Liquors!
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
Keeps the Cordon Negro reputation healthy by delivering easygoing lemon-lime aromas and round citrus and apple flavors. As correct as one can ask for, this large-production cava features pure-fruit character and a perfectly good mouthfeel. For the money, we give it the proverbial high-five. M.S.
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