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Bodegas Muga is located in the neighborhood of the station of the city of Haro, a building that is over 200 years old.
The cellar has more than 200 hectares of its own vineyard and with 150 more hectares owned by farmers in the area, the cultivated varieties are: for the Tempranillo reds (this being the most cultivated variety), Garnacha, Mazuelo, Graciano and for the Viura and Malvasía white wines.
Bodegas Muga vineyards are located on the slopes of the Montes Obaranes where there is a fluctuation between the Mediterranean, Atlantic and Continental climates. The soils on which they are located are clayey-calcareous, these characteristics make the vegetative cycle of the grape long and of delicate maturation. The harvest is done in boxes of 20 kilograms.
The cellar uses oak wood in all its production processes and also has three coopers and a cubero. Once the grapes have arrived at the cellar, they go through the selection table to select the best quality bunches and then they are destemmed. Alcoholic fermentation takes place with the skins themselves, in 4 different fermentation rooms with 90 wooden vats of up to 15,000 kilos of capacity. So the different grapes and plots are vinified separately.
Once this process ends, the wines naturally undergo malolactic fermentation. This is followed by the aging in barrels, which is carried out over a period of between 24-36 months, every four months gravity racking takes place.
When the aging of the wine is finished, it is clarified by the traditional method with fresh egg white in oak tanks with a capacity of 17,500 liters. Finally and once bottled, the wine remains in the cellar for 9-36 months.
Prado Enea 2011, made with tempranillo, mazuelo, garnacha and graciano, has seemed to us a consistent and well structured wine, with very well integrated wood and a tasty aftertaste. A great wine Since 1932 in the historic district of Haro Station and following traditional procedures linked to technology, Muga produces wines of the highest quality.