Sparkling wine Muga, Cava "Conde de Haro" Brut, Rioja DOC, 2013, gift box
Reviews of purchase Muga, Cava "Conde de Haro" Brut, Rioja DOC, 2013, gift box
The wine has a bright greenish-yellow color.
Sparkling wine sweet taste but at the same time, fresh, due to its high acidity. The combination of fruit and acidity is an amazing feeling of fullness. In the aftertaste is dominated by tones of spices.
The aroma of wine is dominated by tones of fruits and flowers, gradually emerging notes of honey, vanilla and liqueur.
The wine is recommended to drink as an aperitif, with seafood, fish, snacks and salads.
Cava "Conde de Haro" - sparkling dry wine, created by traditional technology of grape varieties Viura and Malvasia. Grapes grown on the northern slopes of the hills that protects it from the heat and keeps varietal aromas. The grapes are harvested in the third week of September, that is 15 days earlier than for still white wines. To preserve the integrity of the fruit crop is delivered to the winery in small boxes. The grapes are pressed slowly, slowly fermented mash of 1,000-liter oak barrels and stored them in the same until April. The second fermentation is carried out in the bottle. Then the wine is aged for at least 14 months. "Conde de Haro" has a good storage capacity.
Muga Winery was founded in 1932 by a hereditary riohskim winemaker Isaac Muga (Isaac Muga). In 1926, Moog received a certificate for the production of wine, and in 1932 began working in his winery. He acquired a small cellar for aging wine in the best part of the Rioja region. A small area of the cellar is not allowed to place a large number of barrels for aging wines. Moog began production mainly young riohskih wines. In 1960 he acquired a large old building, which today remains a part of the extensive cellars Muga.
The company's headquarters is located in today Muga Rioja Alta region, on the outskirts of the town of Haro. In the late 1980s, the company began to develop new wine, taking into account the international market. Began production of full-bodied and powerful wines, but the elegance and complexity that have always distinguished wine Muga, survived. The first of these was the wine "Torre Muga" harvest in 1991. This wine has received extraordinary success in the domestic market and abroad. New "Torre Muga", which has an even more complex character, came out in 1994. Each year the wine "Torre Muga" improved. The quality of each new wine grew steadily, and the selection of grapes became more thorough and rigorous. In 1998, to increase the capacity of wines were purchased several old vineyards. Constantly improving the production of wine, Muga has a strict selection of grapes, selecting only the best bunches, resulting in volumes of grape used greatly reduced, and the size of the barrels for fermentation became too large. Therefore, part of the former winery changed into smaller containers for processing small amounts of grapes of the highest quality. Small drums began to use in 1999. During the harvest of 2000, the first time ever, each component of a blend of wines "Torre Muga" fermented separately. The result of this experience was awesome - a variety of shades of fragrant wine hit.
Vineyards Muga farm located on the southern slopes of the hills in the region of La Rioja Alta and cover an area of about 60 hectares. In processing the vineyards are used only organic fertilizers. Rioja - Wine Region, where only traditional cultivated grapes. For red wines grown Tempranillo, Graciano, Mazuela and Garnacha, and for white - Garnacha Blanca, Viura, Malvasia. In Rioja - sunny and moderately dry climate, so the grapes reach full maturity with confidence. Crop harvested in small plastic containers, so the berries are delivered to the winery without damage. Grapes are carefully sorted before compression. Winery preserved traditional methods of winemaking. All stages of vinification take place in oak barrels. Fermentation takes place in oak barrels with a capacity of 18,000 liters each, and endurance - in 225-liter barriques of French and American oak. Fermented wine by using only natural yeasts and without temperature control. During exposure wine is poured from one barrel to another without pumps. This is done every 4 months to aerate the wine and separating the precipitate. Cleaning the wine after aging only egg whites. At bottling the wine is not filtered.