Bodegas Muga Rioja Rosado 2016 category_Gins & Genevers - Imported produces the bubbles to create

produces the bubbles to create the sparkling wine while preserving the inherent freshness of the indigenous Glera grape variety (an advantage over the more time intensive Champagne method)

and lemongrass over gooseberry and passionfruit

ripe apple

very expressive in term of aromas

plum and spice that lead to a tart

Bodegas Muga Rioja Rosado 2016 category_Gins & Genevers - Imported produces the bubbles to createGRAPES 60% Garnacha, 30% Viura and 10% Tempranillo SOIL Chalky clay and alluvial VINIFICATION After macerating for 12 hours, the wine ferments for 15 20 days in small wooden vats at 16 18C. We keep it on the fine lees and work it for 3 months in order to heighten and enhance its sensory qualities. Then it is stabilised by cooling, filtered and bottled. TASTING In the Valley we use the slopes of the Obarenes mountains to grow the garnacha grapes used