Muga Rosado Rosé wine

Preparation: After 12 hours of maceration, wine fermented for 20\/25 days in small wooden tanks of about 2,000 litres at 18 ° C. After two months of stay in wooden tanks it is stabilized by cold, filtered and bottled.

Organoleptically we have a wine with notes a little more mature than usual but still within the descriptive of fresh fruit.

In Olfaction underlines, in this order, peach, pear, and cherry in his time prior to maturation, and with certain acidic notes. Discover, then Apple, also acid, and very clear in its definition, which provides a pleasant sensation of freshness. We finished with freshly baked pastries

notes of Green Apple back in the mouth in the form of a perfectly integrated Malic acid that is self-addressed and polished by the impact of fine Lees.

The aftertaste is surprisingly long and leaves us with hints of cherry and pastry interspersed.

Ideal as appetizer and cold dishes as asparagus, seafood salad, carpaccio of veal or risottos