Marrugat Brut
Frank on the palate with tastes developed in the bottle. Good body. Smooth and silky, the carbonic content keeps it fresh and lively, providing a long finish.
Suspirum
Marrugat - D.O. Cava
Varieties
Chardonnay, Macabeo, Parellada, Xarel·lo
Elaboration
Made from the three classic varieties of the Penedès winemaking region with the addition of some Chardonnay. Time spent in the cellar during the second fermentation was around four years.
Recommended Serving Temperature: 6ºC
Food and Wine pairing
Mixed rice, Capon and Poularde, Deer, Quail and partridge, Rabbit and hare, Cured meats, Sirloin, Sirloin Steak, Stews and meat sauce, nuts, wild boar, Ham, Seafood sauce, Duck, Bluefish, Pig's trotters, Roast chicken, Chicke...
Aspect
Clear with golden yellow tones. Small bubbles are gently released to form various strings that rise to the surface.
Aroma
Intense aroma of exotic fruit, typical of the Chardonnay grape variety. Also noticeable are the tertiary aromas of the ageing on the lees which give it more fresh bakery and syrupy features.
Taste
In the mouth it is very complete with good body. On the palate, it is interesting to note the very fine, regular bubbles. It is silky with definite hints of ageing. One can also perceive fruit flavours and an elegant and long finish.
Tech. specsDatasheet
Density = 0.9900
Alcohol Content = 11.80 % vol.
Total Acidity = 6.0 g/l
Total Volatile Acidity = 0.26 g/l
Free Sulphur Dioxide = 17 mg/l
Total Sulphur Dioxide = 80 mg/l
Reducing Sugars = 2.3 g/l
Pressure at 20ºC = 5.5 atm
