Pata Negra Cava Semi Dry, 75cl

Cava Pata Negra is a sparkling wine from the D.O. Cava, Spain, produced mainly by J. García Carrión at his winery in Vilanova i la Geltrú, Barcelona. The following is a brief description based on available information:
Varieties and characteristics:

• Pata Negra Cava Brut: Made from a blend of Macabeo, Xarel-lo and Parellada grapes (traditional Cava varieties). It has a pale yellow color with greenish reflections, fine and persistent bubbles, and a fresh and fruity aroma with notes of apple, citrus and sometimes toasted nuances. On the palate, it is structured, lively, with balanced acidity and a clean, persistent finish. Its alcohol content is 11.5% vol. It is aged for a minimum of 12 months according to the traditional method (secondary fermentation in the bottle).
• Pata Negra Cava Brut Orgánico: Made from 100% organic Macabeo grapes, this version offers similar characteristics, but prioritizes organic production. It presents aromas of green apple, white fruit and nuts, with a refreshing and well-integrated acidity.
• Pata Negra Cava Brut Rosé: A sparkling rosé wine made from 80% Trepat and 20% Pinot Noir. It presents fruity notes of red fruits, a creamy texture and a slightly floral finish.

Winemaking:
The winery, located on a 125-hectare estate, uses modern winemaking techniques along with traditional methods. The cava undergoes a second fermentation in bottle at controlled temperature (below 16 °C) to ensure fine, persistent bubbles. The bottles are aged in dark, silent cellars for at least 12 months (18 months for the Rosé in some cases).

Serving suggestions:
Best served chilled (4-8 °C). The Brut pairs well with seafood, white fish, smoked foods and rice dishes, while the Rosé pairs well with salads, pastas and rice dishes. It is described as versatile for a variety of occasions due to its complexity.

Recognition:
Cava Brut Pata Negra won a Silver Medal at the 2014 International Wine and Spirits Competition.

Appearance: Semi-dry cava, pale yellow with greenish tones, clean and crystalline, the bubbles are fine and integrated, slowly detaching.
Taste: In the mouth it is a structured, smooth and balanced wine, the retronasal sensations are clean.
Aroma: The nose presents good aromatic intensity, fresh and fruity, with notes of aging.
Type of grapes: Made from a careful selection of Parellada, Macabeo and Xarel-lo grapes, it follows the traditional fermentation method and finally remains in the caves at less than 16ºC, in the dark until fully matured.
Consumption: To enjoy its optimum qualities, we recommend serving it cold, at a temperature between 4ºC and 6ºC.
Food pairing: This semi-dry cava combines well with all types of fish, although it goes well with all types of food.