PATERNINA BANDA AZUL
CAVA BRUT SPARKLING WHITE WINE 750 ML
D.O. CAVA • SPAIN
"The elegance of traditional Spanish bubbles with the historic prestige of Paternina. A sparkling wine with a strictly dry (Brut) profile, featuring fine, persistent bubbles, characterized by its expressive aromas of green apple, fresh citrus, toasted sourdough, and delicate nuances of white flowers."
Cava Method Tradition and Lees Aging
The Federico Paternina Banda Azul Cava Sparkling White Wine combines the tradition of Federico Paternina with the D.O. Cava. Made using the traditional method (champenoise) with Macabeo, Xarel·lo, and Parellada grapes, with secondary fermentation in the bottle and aging on lees. It is a dry (Brut) wine, with fruity freshness and creamy notes of toasted bakery.
1. Technical Details
Winery / Producer: Federico Paternina.
Region of Origin: D.O. Cava, Spain.
Grape Varieties: Blend of Macabeo, Xarel·lo, and Parellada.
Sweetness Classification: Dry / Brut.
Vinification and Aging: Secondary fermentation in the bottle (champenoise method), aging on lees in underground cellars.
Alcohol Content: 11.5% - 12% Vol.
SKU / MPN: ES-FP-BA-CAVA-BRUT-750ML
2. Luxury Tasting Notes
Appearance: Straw yellow with golden highlights; fine, persistent bubbles.
Nose: Green apple, pear, lemon zest, orange blossom, toasted bread, and brioche.
Palate: Lively and dry, with creamy, integrated carbonation and a clean, lingering finish.
3. Wine Architecture
4. Recommended Occasions and Pairing
Gourmet Pairing: Scallops, mussels, tiraditos, ceviche, sushi, caviar, Valencian paella, acorn-fed Iberian ham, and red fruit desserts.
Suggested Moments:
- Special Celebration: Weddings and anniversaries.
- Summer and Terraces: Served very chilled.
- Romantic Dinner: Seafood or charcuterie.
- Business Events: Welcome cocktails.
Frequently Asked Questions (FAQS)
What is the specific origin and winery of this sparkling wine?
It is produced by Federico Paternina, in the D.O. Cava, Spain.
Is this wine dry, semi-dry, or sweet?
It is a sparkling wine with a strictly dry (Brut) profile.
What method is used for its production?
Traditional method (champenoise), with secondary fermentation in the bottle.
At what temperature is it recommended to be served?
Very cold, between 6°C and 8°C.
What grapes are used in the blend?
Macabeo, Xarel·lo, and Parellada.