PATERNINA BANDA AZUL
BRUT ROSÉ CAVA SPARKLING ROSÉ WINE 750 ML
D.O. CAVA • SPAIN
"The most vibrant, seductive, and elegant expression of Rosé Cava. A sparkling wine with a strictly dry profile (Brut), noted for its fine and persistent bubbles, vivid aromas of wild red fruits such as raspberries and strawberries, and a fresh, creamy, and deliciously balanced palate."
Traditional Method and Red Fruit Elegance
The Federico Paternina Banda Azul Cava Sparkling Rosé Wine fuses the mastery of Federico Paternina with the D.O. Cava. Vinified with Trepat, Monastrell, Pinot Noir, and Garnacha using the traditional champenoise method with aging on lees. It is a dry (Brut) wine with lively acidity and the freshness of ripe red fruit.
1. Technical Details
Winery / Producer: Federico Paternina.
Region of Origin: D.O. Cava, Spain.
Grape Variety: Trepat, Monastrell, Pinot Noir, and Garnacha.
Sweetness Classification: Dry / Brut.
Vinification and Aging: Pre-fermentative skin maceration; second fermentation in the bottle, aging on lees.
Alcohol Content: 11.5% - 12% Vol.
SKU / MPN: ES-FP-BA-CAVA-ROSADO-750ML
2. Luxury Tasting Notes
Appearance: Bright raspberry pink with copper hues, fine and persistent bubbles.
Nose: Wild strawberry, pomegranate, raspberry, currants, and roses.
Palate: Sweet-toothed yet dry, creamy bubble, clean and long finish.
3. Wine Architecture
4. Recommended Occasions and Pairing
Gourmet Pairing: Smoked salmon, tuna carpaccio, sushi, seafood paellas, pizza with prosciutto, red fruit salads, and strawberry tarts.
Suggested Moments:
- Romantic Dinner: Elegance and color as a couple.
- Special Celebration: Weddings and anniversaries.
- Summer: Hot afternoons and terraces.
- Business: Corporate cocktail events.
Frequently Asked Questions (FAQs)
What is the specific origin and winery of this Rosé Cava?
It is produced by Federico Paternina, D.O. Cava, Spain.
Is this wine dry, semi-dry, or sweet?
It is a sparkling wine with a strictly dry (Brut) profile.
What winemaking method is used?
Traditional champenoise method, with second fermentation in the bottle.
What serving temperature is recommended?
Very cold, between 6°C and 8°C.
What type of food does it pair best with?
Salmon, carpaccios, sushi, seafood paella, fine charcuterie, and desserts with red fruits.