Winery MugaBlanco Fermentado en Barrica
White wine
This wine is a blend of 3 varietals which are the Grenache Blanc, the Malvasia and the Viura.
In the mouth this white wine is a powerful with a nice freshness.
This wine generally goes well with appetizers and snacks, lean fish or shellfish.
Taste structure of the Blanco Fermentado en Barrica from the Winery Muga
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Blanco Fermentado en Barrica of Winery Muga in the region of Rioja is a powerful with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Blanco Fermentado en Barrica of Winery Muga in the region of Rioja often reveals types of flavors of pineapple, cream or cherry and sometimes also flavors of grapefruit, oaky or tropical.
Food and wine pairings with Blanco Fermentado en Barrica
Pairings that work perfectly with Blanco Fermentado en Barrica
Original food and wine pairings with Blanco Fermentado en Barrica
The Blanco Fermentado en Barrica of Winery Muga matches generally quite well with dishes of shellfish, appetizers and snacks or lean fish such as recipes of shrimp and zucchini with curry and coconut milk, ktipiti (greece) or thai shrimp soup (tom yam goong).
Details and technical informations about Winery Muga's Blanco Fermentado en Barrica.
Discover the grape variety: Grenache Blanc
Last vintages of this wine
The best vintages of Blanco Fermentado en Barrica from Winery Muga are 2024, 2023, 2022, 2021 and 2020.
Informations about the Winery Muga
The Winery Muga is one of of the world's great estates. It offers 23 wines for sale in the of Rioja to come and discover on site or to buy online.
The wine region of Rioja
Rioja, in northern Spain, is best known for its berry-flavored, barrel-aged red wines made from Tempranillo and Garnacha. It is probably the leading wine region in Spain. It is certainly the most famous, rivaling only Jerez. The Vineyards follow the course of the Ebro for a hundred kilometres between the towns of Haro and Alfaro.
The word of the wine: Vatting
After five to eight days of alcoholic fermentation, it is possible to prolong the maceration in order to extract the maximum amount of matter from the marc. The wines obtained in this way are rich and full-bodied, and in principle are intended for laying down.
