Flor de MUGA

Flor de Muga

GRAPES
Viura, Garnacha blanca and Maturana blanca

SOIL
The Maturana blanca comes from the Haro and Anguciana district where the soil is sandy loam. The Garnacha blanca is from the district around Villalba de Rioja and Galbárruli with a calcareous clay soil and the Viura comes from the Badarán district with a ferrous clay soil. This diversity in the soil type can be seen reflected in the aromatic complexity.

HARVEST
The grapes are harvested by hand at the perfect point of ripeness, according to each plot and variety. The grapes are taken to the winery in boxes in refrigerated trucks to keep all their aromatic potential intact.

VINIFICATION
After a short period of maceration of the skins in the press, the first must which flows directly and in a natural way by gravity from the press, is selected, known as the “mosto flor”. This then ferments at a low temperature in new, French-oak casks manufactured in our coopers’ workshop with a very light toast. The oak comes from the prestigious forests of Nevers and Bertranges. Once fermentation is complete, the wine remains on its lees for a period of 3 months to preserve all the aromas and give the wine more body and smoothness.

AGEING
Aged for 6 months in the casks in order to achieve greater aromatic complexity. The wine then spends a further 18 months rounding off in the bottle, so as to obtain a greater integration of all the aromas and more roundness on the palate.

TASTING
A bright, golden coloured wine. On the nose it stands out for its very high intensity of aromas, very complex, in which first the spicy aromas (vanilla, cinnamon) come to the fore, with very faint toasted aromas and in the background, we find citrus fruit (grapefruit, lemon peel) complemented by white blossom. It shows good acidity on the palate, balanced by the smoothness and sense of volume in the mouth. The citrus and spicy notes return. Very long, with a mineral and somewhat phenolic finish as a result of the time spent in the wood.