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 cuttlefish rust, lupine seeds for kemia (the aperitif) or quick and easy baked fish.
Details and technical informations about Winery Pata Negra's Organic Cava.
Discover the grape variety: Koshu
One of the oldest varieties cultivated in Japan, generally in arbors/pergolas, most often used as a table grape and recently vinified and associated with other varieties. It is a Vitis vinifera also known in Australia, New Zealand, Germany, the United States... practically unknown in France.
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: Film maceration
A technique that consists of leaving the grapes to macerate in the open air at a low temperature before fermentation, thus enhancing the aromatic expression of the wine.
