Wine Article
2011 Bodegas Muga Rioja Gran Reserva Prado Enea
Last edited on 8/12/2019 by lvjohn
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GRAPES
80% Tempranillo, 20% Grenache, Mazuelo (Carignan) and Graciano.
SOIL
Clay-limestone and alluvial soils at an altitude of 550 metres.
VINIFICATION
Along with our Torre Muga brand, the Prado Enea crop is always the last to be brought into the winery and is selected from plots located in the area of Villalba de Rioja, on the south-facing slope of the Montes Obarenes, a recognised high-quality terroir. The grapes are fermented in 100 hectolitre oak vats without temperature control or addition of yeasts. The period of maceration is 16 to 20 days. The wine then ages for 12 months in 160-hectolitre vats made of American oak, followed by at least 36 months in mainly French oak barrels. At the end of the ageing period, the wine is lightly fined with fresh egg whites before being bottled and kept in our cellars for at least another 36 months to complete the ageing process.
80% Tempranillo, 20% Grenache, Mazuelo (Carignan) and Graciano.
SOIL
Clay-limestone and alluvial soils at an altitude of 550 metres.
VINIFICATION
Along with our Torre Muga brand, the Prado Enea crop is always the last to be brought into the winery and is selected from plots located in the area of Villalba de Rioja, on the south-facing slope of the Montes Obarenes, a recognised high-quality terroir. The grapes are fermented in 100 hectolitre oak vats without temperature control or addition of yeasts. The period of maceration is 16 to 20 days. The wine then ages for 12 months in 160-hectolitre vats made of American oak, followed by at least 36 months in mainly French oak barrels. At the end of the ageing period, the wine is lightly fined with fresh egg whites before being bottled and kept in our cellars for at least another 36 months to complete the ageing process.