El Andén De La Estación - Bodegas Muga

Barrel-aged El Andén De La Estación from the La Rioja winemaking region reveals a dense purple color in the glass. Ideally poured into a red wine glass, this Old World red wine displays delightfully youthful aromas of blackberry, blueberry, mulberry and blackcurrant, rounded out by cigar box, juniper and lovage contributed by aging in wooden barrels.

The Bodegas Muga El Andén De La Estación delights with its elegantly dry flavor. It was bottled with only 1.8 grams of residual sugar. This is a real quality wine, which clearly stands out from simpler qualities and so this Spaniard naturally enchants with all dryness with the finest balance. Taste does not necessarily need a lot of residual sugar. On the tongue, this powerful red wine is characterized by an incredibly velvety texture. Due to the moderate fruit acidity, the El Andén De La Estación flatters the palate with a velvety feel, without lacking freshness. In the finish, this well storable red wine from the wine-growing region of La Rioja finally inspires with considerable length. There are again hints of mulberry and blackberry. In the aftertaste, mineral notes of the limestone and clay dominated soils are added.

Vinification of El Andén De La Estación by Bodegas Muga

The basis for the powerful El Andén De La Estación from La Rioja are grapes from the grape varieties Carignan, Garnacha, Graciano and Tempranillo. The grapes grow in optimal conditions in La Rioja. The vines here dig their roots deep into soils of limestone and clay. The grapes for this red wine from Spain, when perfectly ripe, are harvested exclusively by hand . After the harvest, the grapes are quickly taken to the winery. Here they are selected and carefully broken up. Then fermentation takes place in large wood at controlled temperatures. After the completion of fermentation, El Andén De La Estación is aged for several months in large oak barrels.

Food recommendation for the Bodegas Muga El Andén De La Estación

Drink this red wine from Spain best tempered at 15 - 18 ° C as a companion to stuffed peppers, vegetable couscous with beef meatballs or leek tortilla.

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