Winery Pata NegraOrganic Cava
Sparkling wine
In the mouth this sparkling wine is a with a nice vivacity and a fine and pleasant bubble.
This wine generally goes well with appetizers and snacks, lean fish or shellfish.
Taste structure of the Organic Cava from the Winery Pata Negra
Light | Bold | |
Soft | Acidic | |
Gentle | Fizzy |
In the mouth the Organic Cava of Winery Pata Negra in the region of Cava is a with a nice vivacity and a fine and pleasant bubble.
Wine flavors and olphactive analysis
On the nose the Organic Cava of Winery Pata Negra in the region of Cava often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of vegetal, oak or tree fruit.
Food and wine pairings with Organic Cava
Pairings that work perfectly with Organic Cava
Original food and wine pairings with Organic Cava
The Organic Cava of Winery Pata Negra matches generally quite well with dishes of shellfish, appetizers and snacks or lean fish such as recipes of raoul's bouillabaisse, macaroons foie gras / figs or cod fillets marinated in olive oil with vegetables.
Details and technical informations about Winery Pata Negra's Organic Cava.
Discover the grape variety: Plant de Brunel
The Plant de Brunel noir is a grape variety that originated in France (Ardèche). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and grapes of small to medium size. The Plant de Brunel noir can be found cultivated in these vineyards: Provence & Corsica, Rhône Valley, Loire Valley, Savoie & Bugey, Beaujolais, South West.
Last vintages of this wine
The best vintages of Organic Cava from Winery Pata Negra are 2016, 2008, 2014, 2009 and 0.
Informations about the Winery Pata Negra
The Winery Pata Negra is one of of the world's greatest estates. It offers 37 wines for sale in the of Cava to come and discover on site or to buy online.
The wine region of Cava
Cava is Spain's signature style of Sparkling wine, and the Iberian Peninsula's answer to Champagne. The traditional Grape varieties used in Cava were Macabeo, Parellada and Xarel-lo, but the Champagne varieties Chardonnay and Pinot Noir are also used. While the first Cava was produced exclusively in Catalonia - specifically in a small town called San Sadurní de Noya - modern Cava can be sourced from various regions of Spain. Aragon, Navarre, Rioja, Pais Vasco, Valencia and Extremadura have specific delimited areas that can benefit from the designation of origin.
The word of the wine: Côte des Bar
This is the name given to the vineyards of the Aube, which are closer to Burgundy, and some of the wines produced here bear witness to this proximity. The pinot noir dominates, the meunier is practically absent. Two crus have become references: Riceys, where a rosé without bubbles is also produced, and Montgueux near Troyes, renowned for its Chardonnay.
