It is a wine made from the free-run juice, with a short maceration time and only 50% is used to make the wine. Fermentation takes place in small wooden vats, on a parcel by parcel basis. Due to the small size and low yields of some of these plots, some batches have to be fermented in vats with a capacity of 500 to 1,000 litres. After fermentation at a low temperature, we then work with the fine lees left after the process for at least 4 months. Then the separately fermented wines are blended together in a coupage, stabilised and bottled.
Flor de Muga is produced on the basis of plot selection of very old garnacha vines (between 70 and 90 years’ old), grown at an altitude of 600-750 metres in two distinctly different terroirs: ferrous clay and chalky clay soils. These recently chosen plots are carefully watched over and when they reach the peak of maturity the grapes are picked by hand into small crates.
It is surprising what a pale pink colour is obtained from a 100% garnacha wine. It is well known that garnacha is a grape which usually gives little depth of colour and due to the short maceration it undergoes in the press, and to its precise point of ripeness, we can achieve a very pale rosé wine with nice violet hues.
The complexity of this wine hits you from the first sensation on the nose. You will find an elegant, fresh, very delicate wine, letting through notes of tart strawberry and peach, at the same as you detect a floral aroma of rose blossom which captivates your senses and quickly takes hold after just a few minutes in the glass.
On the palate, the first sensation you find surprises you with a wine which has a lot of body and oiliness, something unusual in a rosé, providing a complexity which, along with its minerality and such well-balanced acidity, makes this a truly unique wine.