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Net weight:
Muga Rosado
The vineyard is located in the Oja and Alto Najerilla valley. The harvest is done manually.
Regarding the winemaking process, the must undergoes a slight maceration in the press for five hours and then ferments at a controlled temperature of approximately 16-18 ºC for 15-20 days to preserve the freshness and aromatic intensity of the grapes.
After fermentation, the wine ages for 16 weeks on its fine lees in suspension to improve its smoothness and length in the mouth.
Finally, the wine is bottled after prior cold stabilization.
Net weight:
Muga Rosado
The vineyard is located in the Oja and Alto Najerilla valley. The harvest is done manually.
Regarding the winemaking process, the must undergoes a slight maceration in the press for five hours and then ferments at a controlled temperature of approximately 16-18 ºC for 15-20 days to preserve the freshness and aromatic intensity of the grapes.
After fermentation, the wine ages for 16 weeks on its fine lees in suspension to improve its smoothness and length in the mouth.
Finally, the wine is bottled after prior cold stabilization.
