Along with Torre Muga, Prado Enea is made from the latest harvested grape material. The 80% Tempranillo, 20% Garnacha, Mazuelo, and Graciano come from first-class plots in the Villalba area, on the south-facing slopes of the Montes Obarenes, and are brought to the winery. Fermentation takes place in 100-hectoliter wooden vats without added yeast and temperature control for 16-20 days.

Then, the wine matures for 12 months in 160-hectoliter American oak barrels. Finally, it ages for 36 months in French oak barrels. At the end of the aging period, it is gently clarified with fresh egg whites, then, after bottling, it is aged for another 36 months deep within the Muga cellar.

80% Tempranillo, 20% Garnacha, Mazuelo, and Graciano