Prado Enea Gran Reserva

D.O.Ca. Rioja

Barrio de la Estación, Haro, Rioja Alta.

80% Tempranillo, 20% Garnacha, Mazuelo and Graciano

Estate vineyards (65%) and vineyards leased on long term contracts, with viticulture controlled by the winery, in the foothills of the Montes Obarenes. The vineyards are spread between the triangle formed by the villages of Sajazarra, Cellorigo, and Fonzaleche.

1930-1975

Traditional Rioja viticulture that is sustainable and organic, but not certified. The vineyards are not irrigated and are farmed without the use of harmful chemically synthesized fungicides, pesticides or herbicides. The vineyards for Prado Enea, Torre Muga, and Aro are always the latest vineyards to be harvested (manually) by the winery.

Calcareous clay

Continental with Atlantic influences.

The vineyards for Prado Enea are always amongst the last to be harvested by Bodegas Muga. Hand-harvested and transported to the winery in crates to protect the grapes from bruising and crushing. The berries are destemmed and optically sorted, but not crushed. Fermentation is started by pied de cuve and carried out in 10,000L (without temperature control) oak vats of varying sizes that are produced on the premises at Bodegas Muga. Malolactic is delayed until late Spring by cooling the cellars with ambient air. Malolactic is spontaneous and takes place in the fermentation vessel.

A minimum of minimum of 48 months at the winery in barrels and vats of varying sizes and age, ranging from 225L barrique to 16,000L oak vat, all coopered on the premises. Oak is a blend of French (80%) and American (20%). The wine is aged in bottle for a minimum of 36 months before release once bottled.

Prado Enea Gran Reserva is one of Rioja's flagship Gran Reservas, a wine that exemplifies the savory, developed nuance this classification is known for combined with the structure, fruit, freshness, acidity, and ageability of Rioja's greatest Gran Reservas from yesteryear.