Rosé wine from Muga winery, under the D. O. La Rioja. After the harvest, once selected, destemmed and crushed, the grapes macerate for 12 hours to achieve the extraction of color. Next, it ferments in wooden vats for 20 - 25 days at a controlled temperature. It will spend another 2 months in the wooden tanks in contact with its fine lees before cold stabilizing, filtering and bottling.

Red wine from Muga winery, under the D. O. La Rioja. After the harvest, the grapes are selected and fermented with selected yeasts in oak vats at controlled temperatures. Subsequently, it undergoes a 26-month aging in French and American oak barrels from its own cooperage. Finally, it is clarified with fresh egg white and refined for a further 12 months in the bottle.

White wine from Muga winery, under the D. O. La Rioja. After the harvest, the grapes go through a selection table in the winery before a light maceration of the skins with the must in the press. It ferments in new French oak barrels, in which it rests on its lees for 3 months. During this time, two weekly batonages are held. Finally, it is stabilized with cold before bottling.