SOILMade exclusively with Grenache, Flor de Muga is harvested from specially selected plots of 70 to 90 year-old bush vines grown at an altitude of 600 to 750 metres. Located in the higher reaches of the Najerilla valley, where ancient terraces were once carved out to plant vines, these exceptional parcels are made up of clay-limestone and red iron-clay soils.
VINIFICATIONThe grapes are picked by hand at optimal ripe- ness and taken in small crates to the cellars, where a short skin-contact maceration is carried out and a strict 50% selection of the purest free-run juices is made. These are fer- mented at low temperature in small oak vats, lot by lot. Because of the tiny quantities of these lots, some have to be fermented in vats as small as 5 to 10 hectolitres. Once this pro- cess has been completed, the wine is kept for at least four months on its fine lees, which is regularly stirred. The lots are then carefully blended and stabilised, before being bottled.
This rosé displays a subtle, very pale pink colour with violet glints.
An elegant, fresh nose reveals both delicate and complex aromatics, with hints of peach, strawberry and white flowers coming through.
The palate is full and fleshy and exhibits the same aromatics as found on the nose.
This is a fine, elegant wine with good length of flavour.
It can be paired with tuna tartare, oysters, ceviche, pasta and rice dishes.