Can Sala

More than 100 years of history ...


The Can Sala cellar was restored paying maximum respect to its history, while at the same implementing the technology used for cava production, developed by Buján over 40 years as Freixenet’s Director of Oenology. An exceptional cava reigned over by the old Coquard press, originating in the Champagne area, used to extract the grape juice, the only one used at Can Sala. All the movements of grape juice and wine are done by decantation.


 

A visit to Can Sala is a stroll through the past, a return to its origins and discovery of a tribute to those who made the birth of the Freixenet brand possible.


GALLERY


COME TO CASA SALA AND DISCOVER THE ORIGINS OF CAVA...



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