The Muga Rosado is made up mostly of Garnacha, with remaining amounts of Viura and Tempranillo. While all fruit comes from Barrio de la Estación, Haro, Rioja Alta, 65% of the fruit comes from estate vineyards with the remaining fruit coming from vineyards lease on long-term contracts in the Alta Najerilla valley in the southern sub-zone of Rioja Alta. The fruit is dry-farmed and was planted between 1926 and 1986, growing up on a combination of calcareous clay, red clay, and alluvial soils. Upon harvest, the wine is made as a classic Rioja clarete, which is a co-maceration of red and white varieties that the Muga's macerate for 12 hours before being pressed in a hydraulic press. The must ferments in small, old wooden upright vats and is kept in contact with the lees for three months before release.