wore this time behind Aeneas , carbonic maceration Muga, a wine made from a blend of tempranillo majority, providing fewer Viura. Fermented in open tanks, with subsequent maceration in them. Everyone knows that this type of construction in wine, fermentation takes place inside each grape and well sculpted must give the final product a bright and refreshing fruitiness.
was finally able to taste this vintage 2010 under unbeatable Bodegas Muga.
Their presence showed signs of a Agranat color with purple trim. In the nose very fruity notes, with a collection of red and black fruits, berries and blackberries. Clearly outlined floral notes, very fine. The mouth shows juicy, fresh, opening with an initial attack of sweetness acidity content and perfect posterior. Shows a sweet, sparkling journey, expressing desire to please. Good balance. Presence of carbon just very thin and light. In its principal role for aftertaste is more red fruit than black. Acknowledge currants and raspberries, including a citrus finish. Grata
freshness. Well
path. Highly recommended for lovers of carbonic maceration and also for those cansandos to hear that the carbonic maceration on red is only for customers without high expectations. And stating that I never thought I'd say something like a wine made using what some call the traditional method.
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