Mux Tinto is sourced from two parcels with schistous soils, one at an altitude of 250 meters in Foz Coa, facing north. The other is at an altitude of 550 meters in Meda facing south. The wine, which is a blend of Touriga Nacional, Touriga Franca and Sousao, is crushed by foot in traditional granite lagares. It is fermented in steel tanks with indigenous yeasts, after which the wine is aged in Austrian and French oak barrels for 14 months.
|This winepairs well with roast beef, magret de canart, and brie or camembert cheese.
|Muxagat Vinhos started as a small garage winery in 2002 in the tiny village of Muxagata, owned by husband and wife winemakers Mateus Nicolau de Almeida and Teresa Ameztoy. They quickly found success with their delightful, inventive wines and moved the following year to a winery in Meda. Abandoned during the revolution in 1974, the Meda winery’s sparkling granite walls and lagars make visitors feel as if they’ve stepped into a time capsule.
The first Muxagat harvest in 2002 produced 5000 bottles of red wine. In 2003, it produced 6000 bottles of white wine. The goal is to gradually increase quantities to 50,000 bottles a year while still producing top-quality wines from traditional Douro varietals.