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Bodegas Muga, S.L.

Barrio de La Estacion, s/n, 26200 Haro

Telephone +34 941 306059
Fax +34 941 312867

Hall map

ProWein 2017 hall map (Hall 10): stand F62

Fairground map

ProWein 2017 fairground map: Hall 10

Our range of products

Product categories

  • 01  Wines (according to cultivable areas)
  • 01.01  Europe
  • 01.01.24  Spain
  •  Rioja

Our products

Product category: Rioja

Muga Reserva 2012

70% Tempranillo, 20% Garnacha, 7% Mazuelo and 3% Graciano.

Terraced chalky-clay soils from the Tertiary or Cenozoic Period.

ermentation with indigenous yeasts in oak vats. Aged for 24 months in barrels made from oak chosen in our cooperage. Before bottling the wine is fined using fresh egg whites. After bottling, the wine will undergo a refining process for at least a further 12 months in our cellar.

On the nose, it displays ripe, dark fruit, grape syrup, bitter chocolate and as it opens up, hints of spices such as pepper, vanilla and a little mountain scrub begin coming through.

On the palate, it is balanced, with a soft touch of acidity to give it good potential for cellaring. The attack is broad and long, with an evolution in the mouth which spreads silky and mineral sensations before concluding with sweet tannins which still have a bit of “grip” and will benefit from some “time out” for their full integration.

In the retro-olfaction the notes of oak and mountain scrub are more clearly defined, repeating the impressions noted in direct olfaction but with a greater preponderance. It is a vintage with “character”.

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Product category: Rioja

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.

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Product category: Rioja

Muga White barrel-fermented 2015

Viura 90%, Malvasía 10%.

Chalky-clay and alluvial.

After macerating for about 8 hours in the press, this white wine ferments in new French-oak casks. After fermentation is complete it then rests on the lees for 3 months before bottling.

Greenish, straw yellow colour, bright and clear.
On the nose the acid fruits, mainly citrus and green apple, “sweetened” by pastry aromas from the fine lees and spices from the Nevers oak.
On the palate, the attack is at the same time mineral and silky, underpinned by stimulating malic acid nuances.
In retro-olfaction some of the citrus aromas are maintained, along with the appearance of pineapple and finishing with soft nuances of heathy scrub land and vanilla.

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About us

Company details

Wines that are born from inspiration and authenticity.

In Muga, we always use the finest materials and are open to new techniques that provide greater quality without losing authenticity.

To produce each of our wines, we continue opting for traditional procedures:

Through the natural process of fining, we eliminate the suspended particles that appear in the wine.

We carry out the decanting by the traditional method of gravity.
We are the only cellar in Spain with a master cooper and three in-house barrel-makers.

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