Macabeo, Xarel-lo y Parellada.
To elaborate Cava Pata Negra Semi Sweet, the winery blends three varieties traditionally used for the production of cavas:
Macabeo – a traditional variety of elegant aroma that originates balanced wines.
Xarel-lo – autochthonous variety that provides acidity, structure and personality.
Parellada – which gives it a floral aroma and very subtle.
12 months ageing on lees
Dosage: 35 g/L
Alcohol: 11,5 % vol
Bright yellow with glints of gold. Persistent small bubbles.
Good intensity, elegantly floral, with hints of apples and citrus.
Well structured on the palate, balanced and pleasant to drink. The aftertaste is sweet, fresh and persistent.
Great with the aperitif and desserts. Sweet dishes pair very well with this sweet cava.
Best served at 4 – 6ºC.
Drinking through the forthcoming year is recommended.
To make this cava we choose the best white wines of Macabeo, Parellada and Xarel•lo grapes. After adding the selected sugar and yeasts, the second fermentation in the bottle (traditional method) is carried out in our cavas at a temperature never exceeding 16°C in order to obtain a small and persistent bubble.
Silver – Portugal Wine Trophy
Silver – London Wine competition
Silver – International Wine Competition
Pata Negra Semi Sweet Cava
CAVA PATA NEGRA SEMI SWEET