Freixenet

Oenology

The fruit of the vine provides the must, which is then fermented twice and transformed into cava. Our own selected yeasts, in addition to the aging period and a job well done, are essential to producing the finest product.

Our oenologists aspire for excellence in each and every one of Freixenet's cavas, bringing to the table their winemaking wisdom and their ambition for innovation. Precision, accuracy, commitment, love for the region and respect for the environment are the emblems of our technical team.

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