Muga Eneas 2025

Muga is one of the historic names of Rioja, based in the railway quarter of Haro. Eneas looks back to the technique used across the region before the French arrived in the late eighteenth century: carbonic maceration. Whole, uncrushed clusters of Tempranillo and Viura are placed in sealed vats, where fermentation begins inside each intact berry in a carbon dioxide environment. This intracellular fermentation extracts colour and bright aromatics while keeping tannin low, which is why carbonic wines are so vivid and approachable when young. The Rioja vineyards sit on a mix of clay-limestone and alluvial soils under a climate that balances Atlantic and Mediterranean influences, holding freshness in the fruit. The method gives Eneas its hallmark crimson and violet colour and its lifted, fruity nose. On the palate it is light to medium bodied, soft and juicy, with ripe blackberry and raspberry lifted by cinnamon and a floral note. Tannins are gentle and the finish is fresh and clean. This is a red made for drinking young and can take a light chill. Serve at 14 to 16 degrees. It suits charcuterie, grilled pork and lighter dishes where a soft, fruity red gets out of the way.