Muga Prado Enea

• Varietals: 80% Tempranillo, 20% Garnacha, Mazuelo and Graciano

• Vineyards: Sajazarra, planted between 1926-1976 and loacted in Barrio de la Estación, Haro, Rioja Alta. Traditional Rioja viticulture. Organic, uncertified.

• Soils: Calcareous clay and alluvial.

• Winemaking: The grapes for Prado Enea, along with those for Torre Muga, are always the last ones to be brought to the winery. The late picking ensures ideal ripening for Muga’s top wines. Fermentation by indigenous yeast in 10T oak vats produced and assembled at the winery, with no temperature control. The maceration times varies, and can go for up to 20 days. 12 months in 16T oak vats, followed by a minimum of 36 months in French oak barrels, and a minimum of 36 months in bottle.