Muga Rosado

Vinification After macerating for 12 hours the wine ferments for 15-20 days in small wooden vats at 16-18ºC. We keep it on the fine lees and work it for 3 months in order to heighten and enhance its sensory qualities. Then it is stabilised by cooling filtered and bottled. Tasting notes. In the Valley we use the slopes of the Obarenes mountains to grow the garnacha grapes used in our reds. They are vineyards which ripen well due to the exposure to the sun but in the case of the Rosado we prefer to plant on the other side furthest away from the sun with fresher air which helps us to preserve the notes of fresh sharp fruit. A very light bright colour mainly pale orange-tinged salmon pink. In this harvest we see a return to very fresh acidic fruit which dominates the whole sensory profile of the wine. On the nose a complex aroma of white-fleshed fruit with stones. In the aftertaste the olfactory notes are transformed into something finer and more complex in which as