A traditional barrel fermented white wine from Rioja, produced with a blend of the most important indigenous white varieties of the region: 70% Viura, 20% Malvasia and 10% Garnacha Blanca. The fruit undergoes an eight-hour maceration in a pneumatic press, followed by fermentation 60% new French oak barriques and large upright vats. The barrels used for Muga Blanco are all coopered from French oak trees that are selected by the family every February. Once fermentation is complete, the wine remains for 4 months in the casks, with lees stirring twice per week during the first months and once a day during the final month.