100% Garnacha Tinta.
Flor Muga comes from a dozen carefully selected plots from the Alto Najerilla district (Rioja Alta) with a Continental climate and between 70 and 90 years old. Bush vines, mainly grown on slopes, at an altitude of between 600 and 750 metres. Vines planted in terraces of chalky-clay and red ferrous clay soils which are ideal for the garnachas made from these nearly one hundred-year old vines.
Grapes harvested by hand at the peak of ripeness and transported to the winery in small crates and kept refrigerated in order to keep all their aromatic potential intact.
After a short period of maceration in contact with the skins, 50% of the free-run must is chosen, the first juice to run out of the press simply by gravity. This must then ferments at a low temperature in small wooden vats, plot by plot. Due to the small size of some of the plots chosen, fermentation sometimes has to take place in vats of just 500 or 1,000 litres. Once fermentation is complete, the wine is left on its fine lees for a minimum of four months, with regular lees stirring (to put them into a fine suspension) to protect the wine in a natural way, preserving the aromas and giving the mouth-feel greater volume. Once this process is finished, the wines are tasted, plot by plot, to determine the final coupage.
Pale pink colour. Elegant.
On the nose it appears complex and intense with aromas of peach, citrus notes and white blossom and underlying spicy nuances provided by the fine French oak from the small vats.
On the palate it is fresh, with good sharp acidity, yet still meaty thanks to the result of the lees stirring. Long finish in the mouth.
It can be paired with tuna tartare, oysters, ceviche, pasta and rice dishes.
Bodegas Muga S.A.