Freixenet Cava Xperiencia Brut 2015

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Freixenet Cava Xperiencia Brut 2015

Mousseux - Vin Mousseux Qualite White | 12°

Ref : 477553

9.90 9, 90

Bottle 75 cL

i.e. 13.20 € / liter

1  product(s) sold since yesterday

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  • Keeping level Ready to drink
  • Service temperature
  • Grapes Xarel-lo

Our oenologists' opinion

Fruity and crisp

A greedy range of flavors is waiting for you with this pale straw-colored champagne that has thin and regular bubbles. Indeed, at the very beginning of the tasting, fragrances of vanilla and brioche will carry you away. In mouth, it unveils its finesse and its elegance thanks to its brioche and toasted flavors. A mineral touch brings freshness to the whole.

Light Straw


Body ? The body is the way a wine feels inside the mouth. Several factors, such as the alcohol content and the presence of tannins, contribute to the feel of the wine.

Freshness ? The freshness of a wine is defined by its level of acidity. Unlike rounded wines, fresh wines are easy to drink, and are more lively. Acidity plays a necessary part in a wine's structure.

Aging ? All wines do not have the same aging potential. Some are supposed to be consumed at a young age while others must be kept for longer periods of time.

Do you know ?

The origins of production of sparkling wines in Catalonia began in the late nineteenth century. At that time, the French vineyards affected by phylloxera, could no longer produce champagnes. Thus winemakers created the Catalan Cava.

Domain and appellation

  • Freixenet


    Owned and operated by the Ferrer family of Sant Sadurni d'Anoia since 1861, the group develops Freixenet sparkling wines.


    • Vinification: After fermentation, a pulling liquor is added to the fermented juice, which is then bottled. Under the action of yeast, and sugar to carbon dioxide, it creates a natural effervescence. Finally, the bottles are aged almost 2 years in the field of cellars.
  • Grapes Xarel-lo, Parellada, Macabeo
  • Grapes
    • Xarel-lo : 25%
    • Parellada : 40%
    • Macabeo : 35%

Your cellarman's advice

Further information