The grapes used by Freixenet Cordon Negro are all hand picked starting at the end of August with the Macabeo and it ends at the beginning of October with the Parellada. The first fermentation is done in stainless steel tanks at a controlled temperature between 57-60°F. Into the tanks they introduce the fermentation yeast, which comes exclusively from Freixenet cultures and the first fermentation begins. This fermentation lasts between 10-12 days and once it is complete, the wine is racked and clarified while the blend is prepared ready to bottling and a secondary fermentation is begun in the bottle. In total the Cordon Negro is aged for up to 18 months to allow all the different characteristics to come alive in the bottle.
The grapes used in the creation of the base wine are 35% Macabeo, 25% Xarel-lo and 40% parellada. Each grape used brings a different characteristic to the cava that has been enjoyed for years.