Freixenet is a leading international company in terms of production volume of quality cava made according to traditional methods. Its history dates back to 1861, when Josep Sala i Ferrés founded Casa Sala, the first brand to be exported in Sant Sadurní d'Anoia and forerunner of the current winery, located in a magnificent Modernista-style building designed in 1927 by architect Josep Ros i Ros in the heart of the Alt Penedès region.Today, Freixenet produces one billion bottles a year, including the cava that has become one of the company's star brands, Carta Nevada, and its leading export cava, Cordón Negro, found on the tables of 140 countries. Also, Grupo Freixenet has eighteen wineries spread across wine regions in Spain and abroad (California and Australia). Despite this expansion, the winery is still a three-generationfamily-run business. Freixenet cavas are made from vines planted on 350 hectares of vineyard in the region of Penedès and bulk wine bought from other cellars in the area. The range of varieties its uses include the whites Macabeo, Xarel·lo, Parellada and Malvasía and the reds Trepat, Monastrell and Pinot Noir. The Freixenet history, technique and tradition are all touched on during the visit to Sant Sadurní d'Anoia Winery, which includes a 90-minute guided tour of the entire cava-making process. The tour begins with a video presentation of the Freixenet family history and its origins in the world of wines. The presentation also includes examples of television ads which the brand produces every year to coincide with the Christmas holidays. The spots are so popular they have become a point of reference for the general public.On the second half of the tour guests visit the oldest parts of the establishment: the barrel room, the different floors where the cellars are located, the rock grotto where the bottles are stacked horizontally ('en rima') or shelved in 'pupitres' (traditional racks). The guide also explains the traditional method, imported from the French region of Champagne, employed in the production of cava and the differences between the tasks carried out in 1914, when Freixenet entered the sparkling wine business, and those of today., Afterwards, guests can take a tourist train from the old part of the facility to the new Freixenet installations. It is like travelling back in time through the world of cava, a journey during which visitors can observe the differences between the machinery of the past and that used to today, as well as understanding how tradition and innovation can exist side by side. The tour ends with acava tasting. Reservations are required through the firm's web page, which also offers personalised visits for families with children or groups of up to twenty people. One can choose between the possibility of accompanying the tasting with a selection of local cold meats and cheeses or a complementary gift.
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