SOIL Flor de Muga is the result of careful plot selection. Made from old vines (between 70 and 90 years old), grown at altitude (600-750 metres) in two very distinct types of soil: ferrous-clay and chalky clay terroirs. These recently selected plots are monitored carefully and the grapes are harvested by hand and placed into crates at just the right moment of ripeness.
VINIFICATION It is a wine made from the free-run juice, with a short maceration time and only 50% is used to make the wine. This wine is made from the free-run juice, with a short period maceration, and only 50% is used in the wine. Fermentation takes place in small wooden vats, plot by plot. Due to the small size and yield of some of these plots, some batches have to be fermented in vats with a capacity of 500 to 1,000 litres. Once fermentation has taken place at a low temperature we work with the fine lees for a minimum of 4 months. Subsequently we make a coupage of the different batches and stabilise the wine before it is bottled.
TASTING A very pale pink rosé with violet glints, which looks lovely in the glass with dense “legs”.
Elegant and fresh on the nose, at the same time delicate and complex, with reminders of red fruit such as strawberries, peaches and white blossom.
A supple, smooth mouth feel, filling your mouth with fruity nuances which recall the sensations experienced on the nose. A long, fine, elegant wine.
Can be paired with tuna tartar, oysters, ceviche, rice and pasta dishes.
GRAPES 90% viura, 10% malvasía and white garnachaSOIL Chalky-clay and alluvial
VINIFICATION After macerating in the press for around 8 hours, this white wine ferments in new, French-oak casks. After fermentation it is left on its lees for a further 3 months until ready for bottling.
TASTING A lemon-yellow coloured wine with green glints which reveal its youth.
On the nose we find a clean, floral wine which is reminiscent of almond blossom, with citrus notes of American lime and faint underlying toasted nuances. On the palate the wine is fresh with very good acidity and a long finish, wrapping the mouth with reminders of white-fleshed Golden Delicious apples.
Perfect match for vegetable dishes, rice, fish and shellfish, tapas…
VINIFICATION Direct pressing, fermentation in 1,000 litre vats at 14º. It is then aged on the lees for a further 4 months before the addition of expedition liqueur. Second fermentation takes place in the bottle at 12º for 4 months and then it remains in riddling racks for a minimum of 14 months more, always at the same low temperature.
TASTING Colour: Its very bright, soft salmon colour is due to the garnacha grape variety. Thanks to its slow fermentation, this cava has a very fine, persistent, legant string of bubbles which reveals the care with which it has been made.
Aroma: The surprising aromatic complexity of this cava, with tropical fruit, citrus aromas giving freshness and youthfulness combining at the same time with ripe fruit such as peaches and quince, is a real joy.
Palate: It has a slightly sweet attack moving gently into crisp acidity. The pleasant sensation as it enters the mouth surprises you with the fine quality of its bubbles and does not prevent you from appreciating the elegance and complexity that the influence of the time on the lees has had in its evolution. In the aftertaste, reinforced by the fizz, you can again find the aromatic palette that we enjoyed on the nose. It is a cava which will not leave you unmoved and its persistence is a sure sign of its great quality.