El Anden de la Estación

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Wine characteristics

A limited edition wine

El Anden de la Estación wine making 

Fermentation always occurs naturally and spontaneously. red wine aged in wood made by Bodegas Muga
Maceration is variable, but can last up to two or three weeks.

What type of wine is El Anden de la Estación 

modern wine that ages in oak barrels made in the winery itself for 14 months.

The Muga winery 

Since 1932, proud to give its name to a great wine.
At Muga, we always use the noblest materials and open our doors to new techniques that improve quality without losing authenticity.
To make each of our wines, we continue to rely on traditional procedures:
Through the natural process of clarification, we eliminate the suspended particles that appear in the wine.
We carry out the racking by the traditional gravity method.
We are the only winery in Spain with a master cuber and three coopers of our own.
We make our barrels with the best oak, giving them the appropriate interior toasting to obtain wines with a unique character.

Denomination of Origin of El Anden de la Estación 

It belongs to the DO Rioja, a designation that dates back to the end of the 19th century, but was not officially formed until 1925. The area that houses this designation of origin covers the autonomous communities of Rioja and the Basque Country.
The grapes produced in this denomination are: Tempranillo, Garnacha Tinta, Mazuelo, Graciano and Maturana Tinta.
The wines of this denomination are characterized by being fresh, aromatic wines, with an excellent vessel and, above all, they are very balanced wines.
Rioja wines are easy to drink wines.

Grape varieties used in El Anden de la Estación 

Varieties: 65%Tempranillo and 35% Garnacha

Soil, clay-calcareous and alluvial.

Wine pairing El Anden de la Estación 

To be taken with red meats, sausages and cured cheeses.

Alcohol level of El Anden de la Estación 

It has an alcohol content of 14º vol.

Service temperature of El Anden de la Estación 

Consume at a temperature of 14º-16º C, to promote oxygenation of the wine.