Tempranillo, Garnacha

Food pairings: A very versatile wine at the table: tapas, grilled meats, roast chicken, or rice dishes.

Winemaking: The grapes are optically sorted and fermented with indigenous yeasts, started from a pied de cuve, in large 16,000-litre oak vats built in Muga's own cooperage. The wine stays on its lees until spring, with malolactic fermentation delayed, and then ages 14 months in neutral barrels of French and Central European oak from the Muga cooperage.

Vineyards and terroir: The fruit comes from the coolest zone of Rioja, with a moderate Atlantic climate, and is picked in mid-October from vines planted between 1990 and 2010 on poor alluvial and calcareous clay soils.

Family and history: El Andén de la Estación, "the station platform", honours the railway station in Haro's Barrio de la Estación, where Muga has had its winery since the early 1970s. Bodegas Muga was founded in Haro in 1932 by Isaac Muga and Aurora Caño and is still run by the family, with its own cooperage.

In the pictures: The Muga winery and its tower in Haro's Barrio de la Estación; and an old oak foudre on a rail wagon on display at the winery. Photographs by Zarateman, Wikimedia Commons, CC0.