Manual harvest. After a light maceration in the press for 5 hours, the must is fermented at a controlled temperature of around 16-18ºC for 15-20 days. This allows us to maintain the maximum freshness, complexity, and aromatic intensity of the grapes it comes from. Once fermentation is finished, it remains for 16 weeks with its fine lees in suspension, enhancing the softness and length in the mouth. Before bottling, it undergoes cold stabilization.
The 2023 vintage of Muga Rosado stands out for its pale pink color. On the nose, it is very intense and complex, with an initial impact of peach, apricot, and white flowers. In the mouth, it is a very balanced wine, with well-integrated acidity and a good volume, finishing very long with a return of stone fruit and some citrus notes. The aftertaste brings back stone fruit as well as citrus notes.
Ideal to accompany seafood, pasta, rice dishes, and salads. Perfect for tasting by the glass, as a starter, or alongside a small appetizer on a terrace.