During vinification, the red muscadel grapes are pressed at a high sugar level to ensure full sweetness and capture the delightful raisiny flavours in the end-product. The grapes are brought to the cellar in one batch and are kept chilled in a rototank for optimum colour extraction and flavour.
No fermentation takes place in the production of red muscadel and the juice is separated from the skins after two days. The juice is then fortified by the addition of 96% A/V wine spirit to reach an alcohol level of 6 -16.5%. Continuous stirring of the juice then takes place in order to integrate the juice and alcohol as soon as possible. The wine is then stabilised and filtered and kept in a stainless steel tank until bottling.[vc_empty_space height=”15px”][vc_video link=”https://www.youtube.com/watch?v=sl8_qN2duUc”]