Vino Blanco, Muga Blanco (6 unidades)
Bodegas Muga
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White Wine, Muga Blanco (6 units)
75 cl bottle. White wine fermented for 3 months in barrel. On the palate it is fresh, with good acidity, balanced, silky, and with a very long finish. Perfect for pairing with grilled fish, seafood, and rice dishes. Scores: James Suckling 92; Tim Atkin 89; Jeb Dunnuck 91.
$71.25
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Entrega cuidada Producto gourmet seleccionado Origen y productor verificados
Original Made in Spain 2025

Technical sheet:

Winery: Muga

D.O.Ca Rioja

Vintage: 2021

Variety: Mostly Viura with a percentage of white Garnacha and Malvasía de Rioja.

Alcohol: 13.5 % vol.

Tasting note: A bright straw-yellow wine that does not reveal its time in barrel. On the nose it is clean and complex, with prominent aromas of aromatic herbs such as fennel, citrus (lime), stone fruit (peach), and light toasted notes.

On the palate it is fresh, with good acidity, balanced, silky, and with a very long aftertaste.

Serving temperature: 9-12º C

Geology and soil: Clay-limestone and alluvial.

Harvest: Hand-harvested in 200-kilogram crates, with bunch selection in the vineyard and subsequent transport to the winery in a refrigerated truck.

Winemaking: After a light maceration of the skins with the must in the press, fermentation takes place in new French oak barrels from the Nevers district with a light toast.

Once alcoholic fermentation is complete, the wine remains in barrel for 3 months, with 2 bâtonnages per week to keep its fine lees in contact with the wine, protecting it from oxygen and adding texture and harmony. Before bottling, it is cold stabilized.

Pairing: at Made in Spain we recommend it with grilled fish, seafood, and rice dishes. Also with semi-cured sheep’s cheeses and the vegan cheeses from Veggie Karma.

The Muga vineyards

Probably one of the terroirs that best defines the typical character of the wines made in Haro. Its geological and climatic characteristics give the wines a distinctive personality with great aging potential, making it a unique site in La Rioja. Located a few kilometers from Haro, it lies on a plateau with a very particular geological structure, to which we must add its excellent protection from the cold northern winds. In short, an exceptional vineyard. These are the first vineyards owned by the Muga family. The quality of its high-end wines is rooted in this paradisiacal setting. Tempranillo, Mazuelo, and Graciano coexist in this vineyard to give us magnificent wines. This is an example of one family’s work to ensure quality for the future. Muga never ceases in its determination to continue investing in the best terroirs in the area. For our newly planted vineyards, we not only seek to recover the highest-quality plots, but also work to ensure that the selection of each and every one of our vines is the best; for this reason, Muga plants its vineyards with our own selection of vines. These vineyards, located at the highest altitude in La Rioja and at the limit of cultivation, produce wines with very good acidity and aging potential. Few wineries commit to such extreme areas, but our distinctive cultivation system allows them to make wines of the highest quality and discover the potential of each of their vineyards.

Rioja Alavesa: the elite of La Rioja wines

Rioja Alavesa is classified as a subzone within the Rioja Qualified Designation of Origin. It has 13,500 hectares of vineyards and several hundred wineries, resulting in an average annual production of around 40 million liters of wine.

The area produces mainly red wines with specific general characteristics, such as a bright, vivid color, a fine aroma, a fruity flavor, and a pleasant palate. These qualities are due to the area’s clay-limestone soils, which are excellent for allowing the vines to absorb the necessary moisture. Their quality is also enhanced by the climate and the location of the vineyards behind the Sierra de Toloño, which protects the vines from the cold northern winds and allows them to make better use of the warmth.

Red wines are the most representative wines of the region and are made from the varieties Tempranillo (around 79% of the total is produced from this grape), Garnacha, Mazuelo, and Graciano.

Young wines, or reds of the year, are mostly made using the traditional carbonic maceration method, in which whole clusters are fermented in a “lagar” for between seven and ten days. Once free of skins and stems, they pass into vats where fermentation is completed.

Crianza, reserva, and gran reserva wines, for their part, are made using the Bordeaux or destemming method. This consists of crushing the grapes, removing the stems, and fermenting the must with its solids for seven days. After several fermentations, the wines go into barrels for aging. The length of time spent in barrel and bottle determines the difference between crianzas, reservas, and grandes reservas.

Because rosé and white wines are increasingly appreciated both within and beyond our borders, winemakers and oenologists are working to produce quality wines in these styles, in a commitment to reaching every market.

Bodegas Muga

Muga is one of those few wineries in Rioja that has managed to unite the most deeply rooted family tradition with a renewed vision for the future, allowing it to preserve a unique character and personality in its wines. Its present-day origins date back to 1932, when winemaking began in a typical winery in the old quarter of Haro, the capital of Rioja Alta. Forty years later, Isaac Muga Martínez purchased a 19th-century manor house in the city’s emblematic Barrio de la Estación. Shortly afterward, in 1969, he passed away, and his sons Manuel and Isaac took the reins of the family business, which today has also been joined by their own children. The vineyards of Bodegas Muga—El Estepal, La Loma, Baltracones, and Sajazarra—are located on the slopes of the Montes Obarenes, in the heart of Rioja Alta, where they enjoy a distinctive climate. The unique geography and orientation of the hillsides, together with their location at the crossroads of the surrounding climates—Mediterranean, Atlantic, and continental—come together harmoniously to create an ideal climatic setting for grapes. The soils in this area are mostly clay-limestone, but they are subdivided into small plots with variations in their physical and chemical properties, giving each vineyard site its own clearly defined personality. This rich interplay of climatic and soil influences defines a long growing cycle in which the grapes and all their components undergo a delicate, prolonged, and complex ripening process. This undoubtedly explains the high regard in which this winegrowing area is held. Here, Bodegas Muga owns 200 hectares of its own vineyards, while also managing up to 150 additional hectares belonging to other growers. These lands are planted with varieties such as Tempranillo—the essence of the red wines—Garnacha, Mazuelo, and Graciano, as well as Viura and Malvasia for the whites. Across its nearly 25,000 square meters, everything revolves around oak. Bodegas Muga has four fermentation rooms with 90 wooden vats ranging in capacity from 3,000 to 15,000 kilograms. Thanks to this broad range of possibilities, the grapes can be vinified individually according to their quality and vineyard of origin. Bodegas Muga is one of the few Spanish wineries with its own cooperage. Three coopers and a master vat maker work the oak in the traditional way, as it was done in the past. This space, located next to the winemaking area, is one of the most cherished by both the owners and visitors. Watching the staves being bent and the wood mastered as these artisans do it is a unique experience. An exemplary winery and one of the most prestigious in La Rioja, Bodegas Muga has, from the very beginning, produced vintage after vintage of wines bearing the family hallmark: “Muga style”.
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