Muga Rosado 2015
60% Garnacha, 30% Viura and 10% Tempranillo.
Chalky-clay and alluvial.
After macerating for 12 hours with the skins the wine ferments at 18ºC for 20/25 days in small wooden vats with a capacity of around 2,000 litres. After two months in the wooden vats the wine is stabilised by cooling, filtered and bottled.
Within the valley we use the slopes of the Obarenes mountains for growing the garnacha grapes we use in our red wines. These plots have good conditions for ripening thanks to their exposure to the sun, but in the case of the rosé wines we are more interested in the grapes planted on the opposite slope, more sheltered from the sun and much cooler so as to preserve better the notes of fresh, sharp fruit.
A very light, bright colour – mainly pale orange-tinged salmon pink. In this harvest very fresh, tart fruit aromas return, dominating the whole sensorial profile of the wine.
On the nose you mainly find the citrus and green apple aromas which are present throughout the wine’s passage through the mouth; in the aftertaste, the olfactory nuances are transformed into something finer and more complex, where you can discover, along with those noted previously, hints of apricot and faint reminders of pastries.
On the palate it is really attractive since, although the sharp fruit still dominates, the overall taste is sweetened by elegant, well-integrated fine lees. This is a wine with a long finish, combining sweetness, freshness and acidity.