The bottles have remained in our cavas in strict darkness and silence, a minimum of 12 months.
The Cava Pata Negra is produced in our Winery located in the top of a hill that slopes gently toward the Mediterranean Sea in Vilanova i La Geltrú (Barcelona). Its origins date back to 1647, with a walled estate that from the 17th century served as a protection to an ancient Masia-fortress that, according to legend, had a passageway that connected it with the village.
The present winery is surrounded by a 125-hectare estate of vineyards with the Cabernet Sauvignon, Merlot, Tempranillo and Chardonnay varieties. The winemaking facilities have a production capacity of 5 million Kg of grapes, with the most modern production and ageing systems, and a capacity of 20 million bottles of wine per year. It currently has 3,500 American and French oak barrels in order to obtain wines of high quality.
11,5 % vol
Dosage: 7 g/L
To make this cava we choose the best white wines of Macabeo grapes and after adding the sugar and selected yeasts the second fermentation in the bottle (traditional method) in our cavas is carried out at a temperature never exceeding 16°C in order to obtain a small and persistent bubble. The bottles remain in our cavas in strict darkness and silence for a minimum of 12 months.
View: pale straw yellow, with small bubbles forming a permanent rosary in the glass.
Nose: good aromatic intensity, fruity profile, citrus, apple and more complex yeast notes
Mouth: wide entrance in the mouth, with fruity flavors, a refreshing acidity and well integrated with the body of the wine. Final clean and persistent.
We recommend to serve very cold, between 4 and 6ºC.
Fantastic aperitif cava, with all kinds of starters, fish and seafood.
Cava Pata Negra Organic