Muga Garnacha and Viura grapes a grown mostly in calcareous clay from the Valle del Oja zone and ferrous clay in the Upper Najerilla valley zone in Rioja, Spain. After manual harvesting the grapes go through a light maceration in the press for 5 hours, the must ferment at a controlled temperature of around 60-65ºF for 15-20 days. This allows them to preserve the maximum freshness, complexity, and aromatic intensity of the grapes from which it is made. Once fermentation is complete, it remains for 16 weeks with its fine lees in suspension, which will provide greater smoothness and length on the palate. Before bottling, it undergoes cold stabilization.
The wine pours a pale pink color and displays a very intense, complex array of aromas on the nose in which we can detect floral aromas such as rose petals, apricot, and peach skin, along with mandarin, strawberry, and a touch of hazelnut.
It has a very well-balanced mouth-feel with pleasant acidity which gives the attack a certain fruitiness. The wine evolves perfectly on the palate with a long, refreshing, fruity finish. A rosé wine with good structure and surprising complexity.
Ideal with seafood, pasta, and rice dishes and salads. Great to drink by the glass as a starter or with a small snack on a terrace.