Touriga Nacional, Touriga Franca, Tinta Roriz

Quinta do Infantado Reserva

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

80% Tempranillo, 20% Garnacha, Graciano & Mazuelo/La Rioja: Estate-owned goblet-trained old vineyards from 1930-1975. Calcareous clay. Berries are destemmed and...

Harvest the Tempranillo and Garnacha grapes from the estate-owned goblet-trained old vineyards, ensuring that only the best berries are selected.

Harvesting

Once harvested, destem the grapes carefully to separate the berries from the stems. Ensure that the grapes remain intact to preserve their flavors.

Destemming

Crush the destemmed grapes and place them in fermentation tanks. Add the yeast and sulfites to initiate the fermentation process.

Crushing and Fermentation

Maintain a temperature of 24-28°C during fermentation for optimal flavor extraction. Stir the must regularly to ensure even fermentation.

Temperature Control

Allow the grape skins to remain in contact with the juice for 15-21 days to extract tannins and color. Monitor the process daily.

Maceration

Transfer the fermented wine into oak barrels for aging. Allow it to age for at least 36 months, monitoring the flavor development.

Barrel Aging

Once aging is complete, carefully bottle the wine, ensuring minimal exposure to oxygen.

Bottling

Tempranillo Grapes

Garnacha Grapes

Graciano Grapes

Mazuelo Grapes

Yeast

Sulfites

Bodegas Muga “Prado Enea Gran Reserva”

OLÉ!

Whole Herb – Roasted Turkey

Olé Tapas & Restaurant

Roasted Vegetable Medley

Package A

Add Non Alcoholic drinks package

Make Bodegas Muga “Prado Enea Gran Reserva” Recipe in just 2h . 80% Tempranillo, 20% Garnacha, Graciano & Mazuelo/La Rioja: Estate-owned goblet-trained old vineyards from 1930-1975. Calcareous clay. Berries are destemmed and...

Bodegas Muga “prado Enea Gran Reserva” Recipe

Descriptors

Tasting Notes

Food Pairings

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