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 HARVESTING
Sometime between 28 August and 10 September when the alcohol content has reached a minimum of 14°, the grapes are picked by hand and refrigerated at 9°/10°, to be racked 48 hours later. VINIFICATIONDuring fermentation, both temperature and density are carefully controlled until sterilisation of the must. Fermentation continues until the density reaches 1058/1059 when it is stopped by the addition of 10% pure alcohol (neutral alcohol at 96°). The finished product must have an alcohol content of 15° and contain 125 g residual sugar per litre (This is not added sugar but sugar that remains in the unfermented grape must). |
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VINEYARDS and YIELD At the foot of the Gardiole hills dominating Frontignan in all-pervasive argillaceous limestone, ideal for quality wine. Yield of 4,000 bottles per hectare.
ORGANOLEPTIC QUALITIES and SERVING SUGGESTIONSFrom the first whiff of the bouquet one is deep in the world of the Muscat grape and surrounded by an intense flowery fragrance. The grape flavour is ever present on the palate and blends superbly with the rich liqueur-like alcohol. Serve at 7/8°C, excellent as apéritif, also delicious with chocolate desserts, cakes, fruit salads and ice-cream. |
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