Muga Rosé

D.O.Ca. Rioja

Barrio de la Estación, Haro, Rioja Alta

60% Garnacha, 30% Viura, 10% Tempranillo.

Estate vineyards (65%) and vineyards leased on long term contracts in the Alta Najerilla valley in the southern sub-zone of Rioja Alta

Between 1950-2000

Traditional Riojan viticulture that is sustainable and organic, but not certified. A blend of goblet trained and vineyards planted on high density trellises of Rioja's most classic white varieties. The vineyards are not irrigated and are farmed without the use of harmful chemically synthesized fungicides, pesticides or herbicides.

Calcareous clay, red clay, and alluvial soils

Continental with Atlantic influences

A classic Rioja clarete, which is a comaceration of red and white varieties that the Muga's macerate for 12 hours before being pressed in a hydraulic press. The must ferments in small, old wooden upright vats, like all of the wines at Muga, and is kept in contact with the lees for three months before release.

Three months on the lees in the fermentation vessel.

When Bodegas Muga was founded in 1932, it was actually called Claretes Muga, or "Rosés Muga," due to the company's specialty of high quality traditional claretes from Rioja Alta. A clarete is a rosé that is produced from cofermenting red and white grapes. This was particularly common when the highest proportion of red varietals in Rioja was dominated by Garnacha. Today, Muga continues this tradition with Muga Rosé, which is one of Spain's most respected Rosé wines.