During vinification, the red sweet Muscat grapes are pressed. The grapes are brought to the cellar in one batch and are kept cool in a rototank for optimal colour and flavour extraction.
In the production of Red Muscatel, there is no fermentation and the juice is separated from the skins after two days. The juice is then enriched by adding 96% A/V wine spirit to reach an alcohol content of 6 – 16.5%. The juice is then stirred continuously in order to integrate the juice and alcohol as quickly as possible. The wine is then stabilised and filtered and kept in a stainless steel tank until bottling.
Storage potential: 6 years.
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