Vino Muga Rosado 3l

Manual harvesting. After light maceration in the press for 5 hours, the must ferments at a controlled temperature of around 16-18ºC for 15-20 days. This allows us to preserve the maximum freshness, complexity and aromatic intensity of the grapes from which it is made. Once fermentation is complete, it remains 16 weeks with its fine lees in suspension, which will provide greater smoothness and length on the palate. Before bottling it undergoes cold stabilisation