Bodegas Muga

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GRAPES 60% Garnacha, 30% Viura and 10% Tempranillo. SOIL Clay/Calcareous and Alluvial. VINIFICATION After about twelve hours macerating with the grape skins, the wine ferments for 25 days in small, 1000 litre wooden vats, which is where it is kept for 2 months before being bottled. TASTING This vintage will go down as the year when garnacha was king. We find ourselves faced with a hard year climate-wise, with one of the worst droughts in recent times. The one variety which has shown it can withstand these adverse conditions is, undoubtedly, garnacha, the predominant variety in the rosé wine. It turns out that the vineyards used to produce this wine just happen to be situated in high, shaded places where the drought had less impact. Thanks to this, and to the variety€™s own virtues, the wine preserves all the potential and quality we are accustomed to. In terms of the sensory experience, we have here a wine with riper characteristics than normal but still what we can call fresh fruit. On the nose, you can detect, in this order, peach, pear and cherries at the point just before ripeness, still with a slight sharpness. We then come across some apple, also tart and very clearly defined, bringing a pleasant fresh sensation. The final aroma is of newly-baked pastry. The sharp apple notes return in the mouth in the form of perfectly integrated malic acid which is heightened and polished by the effect of the fine lees. The finish is surprisingly long and leaves you with a sensation of cherries mingled with pastries.

VarietalGrenache; Viura; Tempranillo

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