But first I have to get you from Bracamontes to the cellar in Haro. In addition to the Cava which I had described, Muga had provided several bottles of the Muga Reserva 2009 for our enjoyment. After my whirl with the Cava, I grabbed an appropriate glass and lit into the Reserva. Right about this time they announced our departure (We were on a tight schedule as we had to meet up with our brethren at Dinastia Vivanco) and one of the Muga employees who had been helping with the service attempted to relieve me of my glass. I opted to keep the glass and its contents. As I was about to board the bus, Ana Muga asked if I wanted to leave the glass behind. I shook my head. No. I held on to that glass like a newborn to a pacifier and, for the remainder of the morning, Ana Muga made sure that there was always something in that glass for me to sup on.
We disembarked at the winery and were ushered through a wood-and-glass-enclosed foyer into an exceptionally well-appointed shop-cum-bar. Of the wineries visited, Muga has the most advanced "Wine Tourism Complex" comprised of a Tasting Room, Wine Shop, Wine Bar, and an Audiovisual Room. In addition, the winery's tower is customer-accessible and provides stunning panoramic views of its surroundings.
The generalized process for Muga wine production is illustrated below. This process differs for Cavas -- which are lightly pressed and double-fermented, with the second fermentation occurring in bottle; the Rosadas, which are bottled after spending two months in fermentation tanks; and the Blancos, which are barrel-fermented. Grapes undergo two levels of selection, one in the field and the second at the sorting table pictured below.
|All oak vessels used are built in-house|
|Separating yolks from egg white that will be used |
for wine clarification
|Earnest, dedicated teacher|
©Wine -- Mise en abyme