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MUGA Prado Enea Gran Reserva 2014

Rött vin från Rioja Spanien

Årgång 2011 3:e bästa vinet på James Sucklings topp 100 lista 2019 med 99 poäng
Årgång 2010 2:a bästa vinet på James Sucklings topp 100 lista 2017 med 99 poäng
Årgång 2006 2:a bästa vinet på James Sucklings topp 100 lista 2015 med 98 poäng
Distrikt Rioja
Druvor Tempranillo
Årgång 2014
Vatten MINVINO NO 4 PASSAR TILL KRAFTFULLA & SMAKRIKA RÖDA VINER exempelvis en klassisk Rioja eller Chateauneuf de Pape
Fyllighet 10
Fruktsyra 10
Strävhet 10
Tillverkare Bodegas Muga
Artikelnr Muga113
Lagerstatus 24
I Lager
Avnjutes mellan 2022 - 2030

Se specifikation and tasting notes

 

VINIFICATION

The grapes used for making Prado Enea, along with those for Torre Muga, are always the last ones to be brought into the winery. This late picking ensures ideal ripening. The grapes are then fermented naturally in 10,000-kilo oak vats with no temperature control or added yeasts. The maceration time can vary and may go on for up to twenty days. This wine is aged in 16,000-litre capacity oak vats for twelve months and then (minimum) thirty-six months in oak casks and (minimum) thirty-six months in the bottle. After cask-ageing the wine is gently fined using fresh egg whites.

Per flaska Per låda
Pris
799kr
4794kr
(Antal flaskor / låda: 6)

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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RIOJA

Spanien som vinlandet har en mycket gammal tradition. Fenicierna var de första att introducera vinerna runt staden Cádiz i söder. Samt att man seglade upp för floden Ebro i nordväst. Även den muslimska invasionen av Morerna har satt sina tydliga spår. Men man kan påstå att det moderna Spanien tog fart på allvar då Phylloxeran slog till på 1870-talet. Detta tvingade många av odlarna i Rioja Och Pénedes att söka sig norrut till Bordeaux. Detta förklarar varför många av firmorna har fransk-klingande namn. Av fransmännen lärde man sig nya tekniker med bl a små ekfat och jäsning vid lägre temperaturer. 

70-talet var en tid då Spanien på kort tid fick ett gott rykte hemma och även internationellt. Man växte fort, nya bodegor etablerades, nya vingårdar planterades och priserna på vinerna och även deras renommé sköt snabbt i höjden. 90-talet var ytterligare en dynamisk tid, det dök upp fler mindre bodegor och ”kultviner” och ”garageviner”. Bilen letar sig upp för sluttningarna, rätt in i dimman. Jag kommer ut på 750 meters höjd över havet och den klara morgonluften drar uppfriskande i luftrören. Den återhållsamma solen reflekteras över vinstockar som planterades samma år som min farfar föddes. Vi har kommit till Rioja, den mytomspunna regionen i norra Spanien. De bästa vinerna kommer från mycket små, unika vingårdslägen med ett mycket svalt mikroklimat och produceras endast i mycket små kvantiteter. Selekteringen är minutiös.  

Det moderna Rioja

Det händer grejer i Rioja. En ny generation vinmakare har vänt upp och ner på traditionerna. Här skapas några av världens mest moderna viner. För omkring tio år sedan började en ny generation av vinmakare göra viner i en ny mer uttrycksfull stil – vinos de alta expresión – som man valt att kalla ”Det Nya Rioja”. Här handlar det om fruktiga viner med mindre fatton. Man kan säga att det finns två skolor i Rioja – den klassiska traditionella stilen och Det Nya Rioja.

Vanligtvis produceras dessa moderna, exklusiva kvalitetsviner i små volymer. Vinerna tillverkas likt de mer fruktiga vinerna från andra regioner i gamla världen. Dessa lagras oftast på franska 225-liters barriquer i stället för klassiska amerikanska. Kvar finns det som är typiskt för Rioja, en liten fatton med mindre påträngande och irriterande vaniljton samtidigt som vinet bibehåller en fruktigare komplexitet, sammetslena tanniner och en hel drös av intressanta egenskaper, allt från kaffe och läderinslag till sötlakrits och chokladtoner. Dessa viner betecknas inte med de traditionella lagringstiderna i Rioja, Reserva och Gran Reserva). Vinet får inte den oxiditativa tonen och den irriterande dilltonen som drar mot kräftspad(!) som i den klassiska Riojan. Istället ligger fokus på att bevara fruktigheten och friskheten.

Gastronomi till Rioja

- Kåldolmar med gräddsås, mandelpotatis och rårörda lingon.

- Mathias Dahlgrens Butifarra med tryffelpuré. 

- Spädgris med murklor, harsyra och libbsticka från PM & Vänner i Växjö.

- Terrin på anklever och fläsklägg med pistagenötter och sultanrussin.

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