Flor de Muga Rosé 0.75l

The grapes are picked by hand at the peak of ripeness and transported to the cellar in small crates in refrigerated transport so as to preserve intact the full aromatic potential. After a short period of maceration, where contact with the skins is maintained, 50% of the free-run must, the first must to flow from the press by simple gravity, is selected. This then ferments at a low temperature in small oak vats, separately, plot by plot. Once the fermentation is complete, the wine is left on its fine lees for a minimum of 6 months, with regular stirring, or bâtonnage, to keep the lees in suspension and protect the wine in a natural way by preserving the aromas and providing volume in the mouth-feel. After this process is complete, the wines are sampled, plot by plot, so as to determine the final coupage.