Issac Muga and his wife, Aurora Cano, bought in 1932, two traditional wine-making houses and created personalized wines of international renown, growing as fast as demand.
Muga’s handmade style of wine production, especially involving aging processes, show the great attention that this winemaker expresses to details. Muga also has its own tanoaria, buying French and American oak, where they prepare their own wine barrels.
It also calls for a long-term bottling process, to what it calls Prado Enea. It is made mainly with tempranillo grape and about 20% garnacha, graciano or mazuelo.
Blanco
Straw yellow color with golden tones, very bright and light. On the nose we are surprised by the combination of fennel-honey with notes of apple, pineapple, and green citrus fruits.
A pleasant tasty attack, where a perfect triangle of lees-minerals-acidity reigns, giving you a lovely feeling of fullness, freshness and complexity.
Pineapple and citrus fruits come up very gently and it is possible to detect very fine oak of great quality.
14
10-12°C
Viura and Malvasia
Fish dishes, light meats, and gourmet cheeses
Rosado
It is of a very light pale salmon color with orange reflections and a luminous glow. On the nose, the wine is more mature than one might expect. The acidic fruits are less citrus in character, ripe peach and pineapple aromas emerge stronger.
Complete with the feeling of soft mouth thanks to the time spent in fine lees and where the typical acidity of this wine is perfectly balanced to give a general mild taste.
The aftertaste and retro nasal phases are dominated by velvety peaches, still fresh, leaving a lovely final feel.
14
10-12°C
Garnacha, Viura, and Tempranillo.
Goat dishes, light meats, fish, and vegetables
Reserva
Bright red medium-high mantle, very pure almost monochrome. One can find cherry, red fruit compote, a touch of licorice and anise seeds, and also nuances of fennel and white flower.
The rich spectrum of aromas is so large that almost leaves no room for notes of oak spices to emerge. Smooth mouthfeel with a sweet predominance and well-rounded tannins.
The presence of natural acidity becomes cloudy and in no way intrudes. The taste is long and dry, with a curious mixture of sweet and mineral sensations.
13,5
14-16°C
Tempranillo, Garnacha, Mazuelo, and Graciano
Meat dishes such as goat
Prado Enea Gran Reserva
Intense ruby, cherry, and light brick color on the edge. Expressive, well-defined age character and with fruit reminders. A base of many ripe red fruits wrapped in a very classic bouquet that gradually opens up more subtle nuances as the wine is decanted.
Firstly, good wood notes, then lots of spicy aromas and reminders of tobacco leaves and tea. Balanced on the palate, with body and vivacity, the tannins are well-dotted providing sensations of noble strength.
Consistent feeling of full and lively mouth, well integrated acidity and wood, full of flavor and suggestive aromas with beautiful indications of more apparent ripe fruits. Smooth and persistent finish.
14
14-16°C
Tempranillo, Garnacha, Mazuelo, and Graciano
Meat dishes such as goat or piglet
Aro
Very deep wine, black cherry color, almost opaque purple. Young with little sign of evolution, where there are sensations of concentration and depth, with many ill-defined nuances that will develop in the coming years in the bottle.
Fruit sensations predominate, with reminders of red berries and small, very ripe berries, floral and mineral notes. Spicy suggestions of the aging process, but with very discreet wood and underlying paint.
Smooth and full of flavor, with broad and complex reminders of aromas of fruits, minerals, spices, and ink in the mouth. Long finish, full and of an elegant flavor.
14,5
14-16°C
Tempranillo and Graciano
Meat dishes, like goat.
Torre Muga
It surprises with its easy-to-drink character and “good manners”. On the nose it’s attractive, with more fresh fruits than we are accustomed to find in this type of wine. Precise balance between raspberries and spicy oak that is not yet fully integrated.
On one hand, the fruit is complex, difficult to define, and on the other we have clearly defined spices: black pepper, clove, vanilla, and some charcoal. The spicy dominates, a little drier, but more elegant and very rich in nuances. The fruit only returns after a few seconds in the aftertaste where we find the raspberries, peaches, and ripe plums. It is a little more reddish than purple at the edge, suggesting excellent acidity.
13
14-16°C
Tempranillo, Mazuelo, and Graciano
Meat dishes, like goat.
