Muga’s Prado Enea Gran Reserva is made from a blend of Tempranillo, Garnacha, Mazuelo and Graciano. The grapes used for making this wine, along with those for Torre Muga, are always the last ones to be brought into the winery. This late picking ensures ideal ripening. The grapes are fermented naturally in 10,000-kilo oak vats, without temperature control or added yeasts. The maceration time can vary and may go on for up to twenty days. The wine is aged in 16,000-litre capacity oak vats for twelve months, then a minimum of 36 months in oak casks and another minimum 36 months in the bottle. After cask-aging, the wine is gently fined using fresh egg whites.
Bodegas Muga is a family-owned Spanish winery founded in 1932 and based in Haro in the Rioja region. The vineyards are located on the foot of the Montes Obarenses within Rioja Alta and benefit from Mediterranean, Atlantic and Continental climatic influences.
Bodegas Muga owns 620 acres of vineyards but also has control over 370 acres owned by vine growers in the area. The soil is mostly clay and limestone divided into small terroirs, each with its own unique and defined personality. The grape varieties are Tempranillo, Garnacha (Grenache), Mazuelo (Carignan) and Graciano for the red wines, Viura (Macabeo) and Malvasia for the whites.
Bodegas Muga has four fermentation rooms containing 90 wooden casks with capacities ranging from three thousand to fifteen thousand kilos. This enables them to make different wines depending on the fruit quality and the vineyards they come from. Traditional methods are followed, using oak throughout all the wine-making process (fermentation, aging and storage). Bodegas Muga is one of the very few Spanish wineries that employ three coopers plus a "cubero" (who specializes in the big casks). Fining (clarification) is done using traditional egg whites in oak containers with capacity for 17,500 liters.