In the glass
Aroma: green apple, pear, peach, honeysuckle
Palate: lemon zest, tart apple, apricot, biscuit
Indigenous-trio Cava in the iconic black frosted bottle launched in 1974. Bright green apple and pear aromatics with biscuity lees complexity from 12 to 18 months on lees; the global Cava reference at its price point.
What it pairs with
-
Croquetas de jamon
Find croquetas de jamon on TableJourney →
The wine's biscuity lees complexity and bright acidity cut through the creamy bechamel and salty ham filling of Spain's bar-snack classic. -
Patatas bravas
Find patatas bravas on TableJourney →
Cordon Negro's high acidity and dry frame cleanse the palate between bites of spicy tomato and aioli; the canonical tapa pairing. -
Sushi
Light body and crisp citrus keep up with delicate raw fish without overwhelming it. -
Fried calamari
Crisp Cava bubbles cut through the fryer oil; lemon-zest acidity mirrors the squeeze on the squid.
History
Launched in 1974 by Freixenet in a distinctive black frosted bottle that became the global visual identity of Cava. The wine was instrumental in opening export markets in the United States and the United Kingdom during the 1980s and remains the highest-volume Cava label worldwide.
- 1974 — Cordon Negro launched in the iconic black frosted bottle
- 1985 — First Cava advertised on US national television
Facts
- Producer
- Freixenet
- Grapes
- Parellada (40%), Macabeo (35%), Xarel-lo (25%)
- Classification
- DO Cava Reserva
- Oak
- Stainless steel; 12 to 18 months on lees in bottle
- ABV
- 11.5%
- Price
- EUR 8 to 13 at retail
- Drinking window
- 0-3 from disgorgement
- First vintage
- 1974
- Vegan
- Yes (no animal-derived fining)
Frequently asked about Cordon Negro Brut
What does Cordon Negro Brut taste like?
Green apple, pear, peach and honeysuckle on the nose; lemon zest, tart apple, apricot and biscuit on the palate. Light-bodied with high acidity and a medium clean finish with biscuity lees notes.
When should I drink Cordon Negro?
Drink within 0 to 3 years of disgorgement. Built for freshness and creamy mousse; serve well chilled at 6 to 8 degrees Celsius.
What grapes are in Cordon Negro?
The three indigenous Cava varieties: 40 percent Parellada, 35 percent Macabeo and 25 percent Xarel-lo. The iconic black frosted bottle launched in 1974.
What food pairs with Cordon Negro?
Croquetas de jamon and patatas bravas are the canonical Barcelona tapas matches. Sushi, fried calamari and other crispy fried foods also work because the high acidity cuts through richness.