Francesc Sala i Ferrés founded the house "Casa Sala", the first wine exporting brand in Sant Sadurní d'Anoia since 1861. His son Joan Sala i Tubella took the business and it was after the wedding of his daughter Dolors Sala i Vivé with Pere Ferrer i Bosch that the cava business started, in 1914.

Pere Ferrer Bosch was the son of "La Freixeneda", the family estate located in the Alt Penedès region since the XIIIth century. The business was growing and the first labels with the Freixenet Casa Sala brand started to appear. Right from the start they decided to produce only cava, a natural sparkling wine, following the method used in Champagne (France) for a couple of centuries. The cellars were set up in Sant Sadurní d'Anoia (Catalonia, Spain), a town situated in the heart of the Penedès region.

This region was already well-known from the era of the Roman Empire, for the quality of the wines produced there. In the 20s and 30s, the energy of the founders and their confidence in the quality of their products had achieved fame for the company.

They even made moves to place it in foreign markets. The first establishment in the United States (New Jersey) is from 1935. The Spanish Civil War and the Second World War afterwards, slowed the company's development down. In spite of everything, in 1941, it launched what in time would become one of its leading products, the cava Carta Nevada and in 1974 the cava Cordon Negro, leader in exports. In the seventies, Freixenet was already a well established brand with a clear call to expand internationally.

In the early seventies, with the Freixenet brand firmly established in the Spanish market, they doubled their efforts, as yet uninterrupted, in order to reach international markets.

There began an expansion p rogramme which has still not finished and which has brought the Freixenet Group to world leadership of all sparkling wine developed through the traditional method.

Freixenet Carta Nevada

Typical cava of the region with an equal coupage of autochthonous varieties of the Penedès region. Straw yellow in colour. Clean and brilliant with medium-sized bubbles producing a persistent mousse. Light floral aromas on the palate. Clean and satisfying on the palate due to medium ageing. Dosage is done with wine from the same coupage aged for 12 months in oak barrels.

Cepas: 33% Macabeo 33% Xarel·lo 33% Parellada

Size: 25 CL
Alcohol: 12%Vol.