Freixenet Cordon Rosado, was created to meet consumer demand for a premium sparkling wine that is smoother, softer and "friendlier" than brut with an appealing and attractive color.
Cordon Rosado is fresh, crisp and lively. The nose is classically characteristic of the Trepat grape, full of red cherry and ripe strawberry fruit, with just a hint of biscuit from its time in the bottle. It is surprisingly dry with a long and satisfying finish.
This wine goes perfectly with appetizers such as salmon cakes with tartar sauce. It is the ideal “picnic wine” to be served as an apéritif or with grilled chicken, roast turkey, herb-marinated grilled lamb or pork tenderloin.
The grape varieties used in the production of the Cordon Rosado are Trepat and Garnacha. Harvest begins at the end of September with the Trepat, and is followed at the beginning of October with the Garnacha. The grapes are taken to the winery and where they are destemmed and processed separately with a bladder press. The juice is left on the skins for ten hours before being pressed off and transferred to stainless steel tanks. Selected yeasts from our own Freixenet collection of cultures are used to inoculate the wine. Primary fermentation lasts between 10 and 12 days between 59 and 63°F. Afterwards the wines are racked, fined, and filtered in preparation for blending. Once the blend is complete the wine is bottled and secondary fermentation begins in the bottle.
The grape varieties used in the creation of the base wine for this Cava are Trepat (treh-PAHT) and Garnacha (Gar-NAH-char). Mediterranean red grapes are naturally lower in acid creating a softer brut without the typical astringent acidity found in most sparkling wines. These red grapes are also responsible for the attractive salmon-pink color of the wine.