Xarel-lo. Macabeo & Parellada from Penedes, Catalunya, Spain.

Light Bodied sparkling wine. The selection of ripening grapes in Freixenet's vineyards extends across the span of several months, from the end of August for the harvest of the warm-weather Macabeo grapes, through the beginning of October for the higher elevation of the Parellada variety. Freixenet's winemaker waits for 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 degrees Fahrenheit, initiated by Freixenet's in-house yeast cultures. After 10-12 days, the wine is racked and clarified as the blend is readied for bottling. The secondary fermentation is carried out for up to 15 months in local caves.

Full baked apple and vanilla flavors create a velvety softness in the mouth. Blanc de Blancs is Freixenet's creamiest style brut. It is considered an easy introduction to Cava for those who have little wine experience, yet is developed enough for the most sophisticated of palettes. The Blanc de Blancs carries a refreshing light and soft taste. The full baked apple and vanilla flavors create a velvety softness in the mouth.