Poäng 92/100:

Cava Conde de Haro

Mousserande vin från Rioja Spanien

Distrikt Rioja
Druvor Viura, Malvasía
Årgång NV
Fyllighet 5
Fruktsyra 8
Sötma 1
Tillverkare Bodegas Muga
Artikelnr Muga102
Lagerstatus 0
Leveranstid ca tre veckor direkt från producent
Tillbaka i lager:
Avnjutes mellan 2018 - 2019

Se specifikation

GRAPES

The grape varieties used are Viura (90%) and Malvasía (10%).

SOIL

The vineyards are located at a high altitude in the same area as the Prado Enea vineyards. However, the cava vineyards are located on slopes facing north, to protect the plants in the summer from excessive heat that could alter the delicate varietal aromas required by cavas. The grapes are harvested towards the third week in September; about fifteen days before those used to make white wines. Harvest is carried out in 15 kilo boxes to protect the berries’ integrity. After passing through the selector conveyor, the clusters are taken to the press. Pressing is the most delicate moment, as the quality must be maintained at all costs. Only the must drawn from the lightest pressing is used to make this cava.

VINIFICATION

The musts undergo their first fermentation in 1,000 litre wood vats, where the wine is left until the end of April. The second fermentation is induced in the bottle. The bottles are then kept in lattes for a further 14 months. Consumption The cava is excellent for drinking straight away; in addition, the characteristics of the grapes provide it with great ageing potential.

TASTING

The first impression in the glass is of practically no oxidation, with bright yellow-green hues.
The foam is dense and persistent, providing an inkling of its structure in the mouth.
Looking at the centre of the glass we can see a uniform line of microscopic bubbles rising to the surface.
The nose is dominated by tangy fruit and floral aromas.
In the background we find fermentative notes from the wine´s transformation in the bottle (honey, vanilla, liqueur).
Honeyed yet fresh in the mouth, thanks to its significant acidity.
The combination of fruit, acidity and fine lees results in a surprising sensation of fullness that invites one to continue tasting it.
The fruity notes return in the aftertaste, with predominant spices that, for several seconds, leave a very pleasant memory.

Per flaska Per låda
Pris
223kr
1341kr
(Antal flaskor / låda: 6)

Här redovisar och presenterar vi kända vinskribenters utlåtande om specifika viner. Utöver dessa lägger vi in en egen kommentar när vi har provat samma vin.

92/100
Gassås Wine: Mycjet intressant cava de Rioja

Bodegas Muga vineyards are located on the foot of the Montes Obarenses, within the area called Rioja Alta. The site climate is exceptional due to, on the one hand, the singular geography and orientation of the vines and on the other hand, the surrounding climates –Mediterranean, Atlantic and Continental climates are combined harmoniously thus creating a suitable climatic for grape growing.

The soil in this area is mostly clay and limestone, divided into small terroirs with different physical and chemical qualities between them; thus each terroir has a unique and defined personality. This abundance of climatic influences and different soils define prolonged stages in the vine growth cycle. The growth will be complex and delicate, key to the potential quality of the wines in this area.

Bodegas Muga owns 620 acres of vineyards but it also has control over 370 acres owned by vine growers in the area. The grape varieties grown are Tempranillo (the essence), Garnacha (Grenache), Mazuelo (Carignan) and Graciano for the red wines; and Viura and Malvasia are used for the white wines.

How do we produce our wines?

The first thing to do when grapes arrive in the winery is to assess their quality by analyzing important parameters, such as total acidity, colour, degree of alcohol and physical condition. According to these parameters grape will be classified into different quality groups, rejecting the fruit that does not reach the required levels for our wines. The grapes used for ARO, Torre Muga and Prado Enea are harvested in small boxes (20 kg capacity) so that they get to the winery in perfect condition. Then the grape bunches go through the selection tables, where those that do not fulfil the required quality are discarded. After that, the grape bunches go through the destemming process, where the stems are separated from the grape berries. Finally the grapes are put into the fermentation vessels.

Fermentation is a natural process of slowly converting the sugar contained in the fruit to ethanol. Contact between the juice and the skin is essential for both colour extraction and aroma. Bodegas Muga has four fermentation rooms containing 90 wooden casks –their capacities ranging from three thousand to fifteen thousand kilos. Thanks to this broad range, Bodegas Muga can make different wines depending on the fruit quality and the vineyards they come from.

Following traditional methods, Bodegas Muga uses oak throughout all the wine-making process (fermentation, ageing and store). As a matter of fact, Bodegas Muga is one of the very few Spanish wineries that employ three coopers plus a "cubero" (who specializes in the big casks). They are in charge of working with the oak wood that will finally give that unique and personal touch to our wines.

Once the alcoholic fermentation takes place, wine will naturally carry out the secondary fermentation, also called malolactic fermentation. Later on, wines start their ageing, in a large wooden container, which can last from 24 to 36 months, depending on the wine category. Every four months wine has to be moved from the barrels where it has been sitting to new empty barrels. This is called trasiega (racking) and helps clear the wine from the settled sediment or lees that have precipitated during the ageing process. Racking also provides aeration.

Once the red wine is aged but before it is bottled, fining (clarification) is done in Bodegas Muga. The method used is traditional --using egg whites. Two to three egg whites are enough for 100 liters of red wine. The egg whites drag any remaining sediments and absorb harsh and bitter tannins leaving behind the softer tannins. Fining is done in oak containers with capacity for 17,500 liters. Once the process of fining is done, the wine is extracted from the container and bottled. The egg whites together with the lees at the bottom of the container will be used to produce balanced, high quality compost, which in turn will be used to fertilize the soil, in a naturally biological process.

Once the wine is bottled, it will remain in the winery for a time that ranges from 9 months (Crianza) to 36 months (Prado Enea Gran Reserva). During this time the wine refines in the bottle. Thus, the enjoyment is guaranteed the moment the wine is available for the consumer.

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 7.fachada-torremuga

Bodegas Muga -  Wines born from inspiration and authenticity

Bodegas Muga is located in the historical Barrio de La Estación (railway station district) in Haro, within the area called Rioja Alta. The facilities are two centuries old, built mainly of stone and oak.

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. and we are the only cellar in Spain with a master cooper and three in-house barrel-makers.

The site climate is exceptional due to the singular geography and orientation of the vines and the surrounding climates –Mediterranean, Atlantic and Continental climates are combined harmoniously thus creating a suitable climatic for grape growing.

The soil in this area is mostly clay and limestone, divided into small terroirs with different physical and chemical qualities between them; thus each terroir has a unique and defined personality. This abundance of climatic influences and different soils define prolonged stages in the vine growth cycle. The growth will be complex and delicate, key to the potential quality of the wines in this area.

Bodegas Muga owns 620 acres of vineyards but it also has control over 370 acres owned by vine growers in the area. The grape varieties grown are Tempranillo (the essence), Garnacha (Grenache), Mazuelo (Carignan) and Graciano for the red wines; and Viura and Malvasia are used for the white wines.

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