Muga Rosado Rioja

Hand-harvested. After a period of 5 hours gentle maceration in the press, the must ferments at a temperature controlled at around 16-18ºc for 15-20 days. This enables us to preserve to the maximum the aromatic complexity and intensity of the grapes from which the wine is made. Once fermentation is complete, it remains with its fine lees in suspension for 12 weeks in order to heighten the smooth mouth-feel. Before bottling it undergoes cold stabilisation.