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.
Marrugat - D.O. Cava
Macabeo, Parellada, Xarel·lo
The grapes are sorted and fermented at low temperatures to achieve a wine with maximum expression of fruit. A second fermentation takes place in the bottle for about twelve months.
Recommended Serving Temperature: 6ºC
Food and Wine pairing
Crustaceans, Cured meats, Fruit acid, Berries, Ham, Molluscan shell, Whitefish, Pizza, Grilled Chicken, Confectionery
Pale yellow colour with green tonalities.
Very fruity aromas, apple or pear, reminiscent of a young fresh wine.
The blend of the three grape varieties give it a pleasant taste, which, together with the adequate expedition liquor quantity, transforms it into a splendid Cava.Tech. specs
Density = 0.990
Alcohol Content = 11.80 %vol.
Total Acidity = 2.90 gr/l
Total Volatile Acidity = 0.55 gr/l
Free Sulphur Dioxide = 29 mg/l
Total Sulphur Dioxide = 50 mg/l
Reducing Sugars = 2.7 gr/l
Pressure at 20ºC = 5.6 atm