Cordon Negro is a blend of three white Spanish grape varieties called Macabeo (35%), Xarel-lo (25%) and Parellada (40%). All the grapes are harvested by hand and only the fresh free run juices are used. Macabeo produces a light aromatic wine of medium-high acidity. Xarel-lo yields a robust, high-acid wine and contributes power and depth. Parellada is the star of all sparkling blends. It has both beautiful demonstrative fruit and finesse. The wine goes through two fermentations with the second fermentation taking place in the bottle. Cordon Negro Brut is then aged for up to eighteen months in the fifty four kilometres of caves under the Freixenet winery in Sant Sadurni d'Anoia just south of Barcelona.