Prado Enea is the flagship wine at Muga, a steadfastly traditional Gran Reserva that is typically only produced 4 or so years per decade. A few key data points make it unique. Let's begin with the vines themselves, which are located in Sajazarra, a village amongst the coldest growing regions of Rioja Alta, further west from Haro and with harvest dates that typically extend well into October, even into November! In addition to Tempranillo, 20% Garnacha and approximately 10% Mazuelo and Graciano are blended in. This creates freshness as the latter two are higher acid grapes, which tends to result in fresh, low pH wines that age for long periods of time. Finally, in the cellar, there are various types and formats of wood vessels, from huge "tinas" to smaller new barrels, which are employed through experienced, time tested elevage to provide the wine ample opportunity to develop its stability and complexity.
Along with the grapes for Torre Muga, the Prado Enea grapes are always the last to be brought into the winery. In this way we ensure an ideal level of ripeness. The grapes are always fermented in 10,000 kilo capacity oak vats without temperature control and no addition of yeasts. The maceration period varies but can continue for as long as twenty days. This wine is aged for 12 months in 16,000-litre oak vats, thirty-six months (minimum) in oak casks and thirty-six months (minimum) in the bottle. After ageing it is lightly fined using fresh egg whites.