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| Muga Rosado 2009. |
| Grapes |
60% Garnacha, 30% Viura and 10% Tempranillo.
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| Soil |
| Clay/Calcareous and Alluvial. |
| Elaboration |
| After about twelve hours macerating with the grape skins, the wine ferments for 25 days in small, 1000 litre wooden vats, which is where it is kept for 2 months before being bottled. |
| Tasting |
| At first glance it has a strong salmon-pink hue and its aroma is marked by a reminder of apples. On the palate, evidence of the garnacha balanced by viura so as to create a beautiful mosaic of fruit flavours. It is a very serious wine, a rosé wine with a bit of punch. |
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