Technical Sheet Bodegas Muga
Type of Wine: Sparkling
Brand:Cava Conde de Haro
Grape variety: Viura and Malvasia
Bottle type: Burgundy
Capacity (cl): 75
Graduation (% vol.): 13,50
Regions: Denomination Rioja
Barrel type: French oak
Permanence in Barrel: 36 months
Operating temperature : 8º-10º C.
It is the same area as the Prado Enea vineyards, high areas, but unlike these it is north-facing slopes with the aim of protecting the vineyards from the heats that could alter the delicate varietal aroma needed in cavas. The grapes are harvested around the third week of September.
About 15 days before those dedicated to white wines. The harvest must be in boxes of 15 kilos to respect the integrity of the fruit. After going through the selection tape the clusters go to the press. The pressing is the most delicate moment to preserve the quality, only the must coming from the soft pressing is used to make this cava.
The musts undergo a first fermentation in 1,000-liter wooden tanks to be kept in them until the end of April. From here the second bottle fermentation is caused. The wine is kept in rhyme for at least 14 more months
Tasting Notes Conde de Haro brut
The first impression in the glass is of very little oxidation; bright greenish-yellow tones. The foam formed in the glass is dense and persistent, giving an idea of its structural composition in the mouth. Observing the inside of the glass we discover a rosary of microscopic bubbles rising freely to the surface, with the character of acid fruit and flowers dominating the nose. In a second level we find fermentative characters and those typical of the transformation in the bottle (honey, vanilla, liquor).
In the mouth it is mellow but fresh at the same time thanks to its great acidity. The combination of fruit / acidity / fine lees causes a surprising sensation of fullness in the mouth that invites you to continue tasting. As an aftertaste, the fruits come back this time with greater dominance of spices that leave a pleasant memory for a few seconds for the taster. Their consumption is fully satisfactory at this time although, due to the characteristics of the vineyard, this cava has great aging potential.