Pata Negra Zorro White Wine Rueda 75cl

Pata Negra Rueda, ZORRO IBÉRICO edition, Verdejo + Suavignon Blanc grapes.

Pata Negra Rueda by García Carrión is a white wine from the Rueda PDO in Castilla y León, Spain, made mainly from Verdejo grapes, with some variants of Sauvignon Blanc. It is part of the Pata Negra brand, which stands out for its multi-denominational approach, covering eight Spanish wine regions: Rioja, Ribera del Duero, Valdepeñas, Rueda, Toro, Cava, Jumilla and La Mancha. The brand is recognized for its quality, with more than 170 medals in national and international competitions, and is exported to more than 150 countries.

Winemaking: The grapes are harvested at night to preserve the freshness of their aromas and prevent oxidation. Fermentation is carried out in stainless steel tanks at 13-15 °C for about 15 days, with gentle pressing to extract the aromatic compounds. The best tanks are selected for bottling.

Appearance and taste: Pale yellow with greenish reflections, clean and bright. It is aromatic, with notes of wild strawberries, citrus and a saline background. In the mouth it is fresh, slightly glyceric, with intense carbonation and a lively expression.

Pairing: Pairs well with seafood, grilled vegetables, anchovies with red peppers or white cheeses such as queso fresco. Serve at 8-10 °C.

Iberian Fauna Edition: A special edition with labels representing endangered Spanish animals, such as the Iberian fox, emphasizing the environmental commitment.

Pata Negra Rueda Sauvignon Blanc: Grown in the high altitude of Rueda (700-870 m), with a continental climate and sandy-clay soils. It is bright with golden hues, aromatic with notes of white flowers and refreshing, with good acidity and a floral-fruity finish. Ideal with seafood, fatty cheeses or foie.

All the grapes are harvested at night to ensure that the grapes enter at a low temperature, thus avoiding oxidation and preserving the fresh aromas. The must is obtained by gentle pressing, which favors the extraction of aromatic components present in the solid parts of the fruit. Alcoholic fermentation takes place in stainless steel tanks at a constant temperature of between 13 and 15ºC. Alcoholic fermentation lasts approximately 15 days.