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Flor de Muga Rosé 2016

Rosé vin

Spaniens bästa rosé
Our new Flor de Muga Rosé, chosen as the Best Spanish Rosé by Carlos Delgado in El País’s El Viajero journal
Distrikt Rioja
Druvor Garnacha
Årgång 2016
Fyllighet 6
Fruktsyra 9
Sötma 1
Tillverkare Bodegas Muga
Artikelnr Muga110
Lagerstatus 0
Leveranstid ca tre veckor direkt från producent
Tillbaka i lager:
Avnjutes mellan 2017 - 2018

Se specifikation


100% garnacha


Flor de Muga is produced on the basis of plot selection of very old garnacha vines (between 70 and 90 years’ old), grown at an altitude of 600-750 metres in two distinctly different terroirs: ferrous clay and chalky clay soils. These recently chosen plots are carefully watched over and when they reach the peak of maturity the grapes are picked by hand into small crates.


It is a wine made from the free-run juice, with a short maceration time and only 50% is used to make the wine. Fermentation takes place in small wooden vats, on a parcel by parcel basis. Due to the small size and low yields of some of these plots, some batches have to be fermented in vats with a capacity of 500 to 1,000 litres. After fermentation at a low temperature, we then work with the fine lees left after the process for at least 4 months. Then the separately fermented wines are blended together in a coupage, stabilised and bottled.


It is surprising what a pale pink colour is obtained from a 100% garnacha wine. It is well known that garnacha is a grape which usually gives little depth of colour and due to the short maceration it undergoes in the press, and to its precise point of ripeness, we can achieve a very pale rosé wine with nice violet hues.

The complexity of this wine hits you from the first sensation on the nose. You will find an elegant, fresh, very delicate wine, letting through notes of tart strawberry and peach, at the same as you detect a floral aroma of rose blossom which captivates your senses and quickly takes hold after just a few minutes in the glass.

On the palate, the first sensation you find surprises you with a wine which has a lot of body and oiliness, something unusual in a rosé, providing a complexity which, along with its minerality and such well-balanced acidity, makes this a truly unique wine.

Per flaska Per låda
(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.

Gassås Wine: Spaniens bästa rosé vin!!!
James Suckling: Full and bright with a wonderful energy
This is a new limited production rosé made from old vine garnacha that shows stone and white peach character. It turns to orange peel. Full and bright with a wonderful energy and freshness. Drink now.

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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