Today, Manuel ("Manu") and Jorge Muga, Isaac's grandsons, are at the helm of Muga. They uphold the traditional winemaking methods of the past which contributes to the incredibly high quality and consistency of their wines. For example, there are only a few ultra-traditional Rioja bodegas that utilize wood throughout the entire winemaking process, but Manu Muga believes that traditional wood tanks provide better micro-oxygenation during fermentation than modern stainless steel, fiberglass or concrete. As a result, the winery utilizes large, 16,000-liter tinas (large wooden tanks) for fermentation of it's red and white cuvees.

This succulent rosé-arguably the finest one made in Spain-is a blend of 60% Garnacha, 30% Viura and 10% Tempranillo. The vines that produced these grapes are planted in a mixture of clay, calcareous and alluvial soils which greatly contributes to the high level of fruit and freshness of acidity that this formidable rosé possesses. The grapes are harvested at their maximum ripeness in mid-September, they are pressed and after only twelve hours of maceration the skins are pulled out of the vats. The wine ferments for twenty-five days and then rests in small wooden vats for two months before it is bottled.

Deep salmon hues grace the glass and are set-off with bright, glinting pink highlights. Fresh fruit aromatics dominate the nose-citrus blossom, pineapple, kiwi and the suggestion of quince and red apple are there as well to back up the more tropical infused scents. The palate is as delectable as it is succulently accessible with expressive bright white fruit flavors hewn to a rustic undertone of sweet tannins and a citrus edge of supple acidity. The finish is long and ends on a refreshingly honeyed note. I highly recommend serving this with grilled lamb, grilled wild boar sausages and char-grilled burgers.

—Donald