Muga Rosado
Muga Rosado
Varieties
60% Garnacha, Viura 30% and 10% Tempranillo.
Ground
Calcáraeo and alluvial clay.
Preparation After 12 hours of maceration, the wine ferments for 20/25 days in small wooden tanks of 2,000 liters at 18 º C. After two months in wood tanks cold stabilized, filtered and bottled.
Tasting
At first glance a salmon color and aromas risen with hints of apple. In the mouth, a grenache evidence complemented by viura to compose a beautiful mosaic between fruit. This is a serious wine, a rosé shocking.
Comments
Transport
MRW ha diseñado un servicio especialmente pensado para aquellas empresas que comercializan sus productos a través de internet.
El servicio MRW e-Commerce cuenta con la confianza de más de 10.000 cl...
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