Cava Delapierre Etiqueta Negra Brut

In 1872, Josep Raventós made the house’s first cava using the traditional method. Its defining stage is a second fermentation inside the bottle. This distinguishes cava from many tank-produced sparkling wines and places it within a longstanding European winemaking tradition.

The black Delapierre label here is the Brut version: a fresh, drier aperitif rather than a sweet dessert wine. At Amarone we suggest it at the beginning of dinner, when its bubbles and citrus character make a lively introduction to fish and seafood.