Marrugat Brut Reserva Imperial

Essence of the wine

Josep Mª Tetas wanted to pay a special tribute to his wife, Antonia Marrugat, by creating a brand dedicated to long-aged cavas. This is how Marrugat was born, a line of cavas that embodies our family’s dedication and passion for crafting excellent products. With Antonia’s surname as a symbol, MARRUGAT cavas represent elegance, patience, and tradition, standing as a benchmark of quality and distinction in the world of cava.

Variety

Xarel·lo 65%, Macabeo 20%, Parellada 15%

Terroir

Unique, organic, and biodynamic vineyards located in the Alt Penedès region. Mediterranean climate with continental influences. Limestone and clay soils, with excellent sun exposure and natural ventilation, allow for optimal grape ripening. The significant temperature variations between day and night help preserve the acidity and freshness of the grape varieties.

Winemaking Process

Each grape variety is harvested and vinified separately. After manual harvesting, the grapes undergo a careful pressing to obtain the free-run juice. This juice is then subjected to static settling for 24-48 hours before its first fermentation in stainless steel tanks. Subsequently, the blending takes place, and using the traditional method, the second fermentation occurs in the bottle. The bottles rest in underground cellars for a minimum of 24 months before clarification and disgorging.

Appearance

Pale yellow color with fine, well-integrated bubbles.

Aroma

On the nose, it is generous, with prominent white fruit, citrus, and pastry notes.

Taste

On the palate, it is structured, broad, and shows good acidity. Just like on the nose, notes of apple, pear, lemon curd, and toasted almonds emerge.

Serving temperature

5º

Food pairing and serving

Pairs perfectly with dishes that complement its freshness and complexity, such as delicate appetizers like smoked salmon canapés, tuna tartare, or fresh cheeses. It also pairs excellently with seafood broths, creamy vegetable risottos, and grilled white fish such as hake or monkfish with a light sauce. For dessert, an apple or lemon tart with marzipan or citrus fruit macarons will be ideal choices.