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Featured Wines

Muga Rosado

Mainly Garnacha with a small percentage of Viura and Tempranillo.

After 4-5 hours of maceration in the press, the must is fermented for 15-20 days in small wooden vats at a controlled temperature of about 16-18ºC. Once alcoholic fermentation is complete, it remains with its fine lees in suspension for a further 12 weeks, to add depth and texture.

Very complex and intense nose with aromas of stone fruit (peaches, apricots), citrus (mandarin peel), strawberries and notes of dried hazelnuts. Silky-smooth mouth-feel with good acidity. Balanced and very long on the palate. An ELS favorite every year!

Garnacha Blend
Garnacha with Viura and Tempranillo