Cava Pata Negra Semi Dry. 6 bottles of 750 ml

To elaborate this Cava the best base wine of the Macabeo, Xarel-lo and Parellada varieties is chosen. After adding sugar and selected yeasts, the second fermentation is carried out in the bottle, according to the traditional method, at a temperature never higher than 16ºC in order to achieve a small and persistent bubble. The bottles remain in our cellars in strict darkness and humidity for a minimum of 12 months.