In Muga, we always use the finest materials and are open to new techniques that provide greater quality without losing authenticity. To produce each of our wines, we continue opting for traditional procedures:
· Through the natural process of fining, we eliminate the suspended particles that appear in the wine.
· We carry out the decanting by the traditional method of gravity.

We are the only cellar in Spain with a master cooper and three in-house barrel-makers.

SOIL
Clay-limestone and alluvial soils at an altitude of 550 metres.

VINIFICATION
The grapes for Prado Enea are always the last to be harvested. This is because of the careful selection of high-altitude plots with a fine quality, located in the north-west of the Rioja Alta, in the villages of Sajazarra, Cellorigo and Fonzaleche. The grapes ferment in oak vats with no addition of yeast or temperature control. The maceration period is for 16 days. This is followed by a minimum 36 months in French and American oak casks. At the end of the cask ageing the wine is lightly fined with egg whites before bottling and is then stored in our cellars for at least another 36 months, in order to complete the ageing process.

TASTING
This Gran Reserva Prado Enea displays an attractive, deep, dense cherry-red colour.

A stylish nose of black fruits mingling with spices, gingerbread and liquorice. The soft, supple entry on the palate leads to a sensation of gentle power and air-light volume underpinned by cashmere silky tannins, harmoniously balanced by fresh acidity. Creamy, vanilla notes come through in the finish with ripe fruit. This wine is tempting to drink now, but it will age well for years.

FOOD PAIRING
This wine pairs well with casseroles, meat dishes, fish and cheese; and it can even be enjoyed on its own, without any accompaniment.

14.5% ABV