Muga Rosado 2007.
Grapes
60% Garnacha, 30% Viura and 10% Tempranillo.
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
This wine is pale salmon pink, very bright and with pastel reflections.

In the nose very fresh fruit prevails, peaches standing out over the other fruit. Secondly you can appreciate a wide range of exotic fruits such as kiwi, pineapple and passion fruit. And at the end there are some yeasty touches coming from the lees.

It enters the mouth with cheerfulness because of the acid components in the grape varieties used in this wine. It is a pleasant acidity since it is carpeted with the polysaccharides coming from the lees.

The aftertaste is pleasant and long, finishing with a freshness that makes you want another sip.

The retronasal passage is very special since the wine changes dramatically: the peach is lost in favour of the tropical fruit.