Flor de Muga Rosé Magnum rosé wine

Grapes are hand-picked at their peak ripeness and transported to the winery in small crates and refrigerated to preserve their full aromatic potential. After a short maceration, where they remain in contact with the skins, 50% of the first must that comes out of the press by simple gravity (free run must). It is then fermented at low temperature in small oak vats, plot by plot. Once fermentation is complete, the wine is aged on its fine lees for a minimum of six months, undergoing periodic bâtonage (placing the fine lees in suspension) to protect the wine naturally, maintaining its aromas and providing volume on the palate. Once this process is completed, a plot-by-plot tasting is conducted to determine the final blend.