VARIETIES:
Garnacha Tinta.
GEOLOGY AND SOIL:
Flor Muga comes from a dozen carefully selected plots in the Alto Najerilla zone with a continental climate, aged between 70 and 90 years. The vineyards are cultivated in the bush, mainly on hillsides, at an altitude of between 600 and 750 meters. Vines planted on terraces whose reddish clay-limestone and clay-ferrous soils are ideal for the Garnacha grapes of these almost century-old vineyards.
WINEMAKING:
The grapes are harvested by hand, at the optimal moment of their maturation, and transported to the winery in small crates and refrigerated transport, in order to keep all the aromatic potential intact. After a short maceration, where the grapes are kept in contact with the skins, 50% of the free-run juice is selected, the first must that comes out of the press by simple gravity. It is then fermented at low temperature in small oak vats, plot by plot. Due to the small size of some of the selected plots, it is sometimes necessary to carry out this process in 500 or 1 liter tanks. Once fermentation is complete, the wine is kept with the fine lees for a minimum of 000 months with periodic stirring (suspension of the fine lees) to protect the wine in a natural way, maintaining the aromas and providing volume in stuffy. At the end of this process, a tasting is carried out, plot by plot, to define the final blend.
TASTING:
Pale pink color, elegant and of great aromatic intensity.
The nose is complex with aromas of stone fruit (peach, nectarine), citrus fruits, white flowers and some spicy notes from the small wooden vats where it ferments.
On the palate, it is very expressive, balanced, with good acidity and unctuous thanks to the batonnage work carried out on its fine lees. Long finish in the mouth.
FOOD PAIRING:
Pasta, rice dishes, white meats and a variety of cheeses.