Natural sweet wine is a masterpiece that enchants the senses with its perfect balance between sweetness and complexity. Its production is a meticulous process that combines the careful selection of grapes, specific winemaking techniques and, often, a dose of patience. Join us on a tour of the key stages in the production of this heavenly nectar.
The fundamental basis of any natural sweet wine lies in the choice of noble grapes. The Muscatel variety is known for its high concentration of natural sugars and its aromatic complexity.
Harvesting for natural sweet wines is a highly selective process and, in many cases, is done manually. The most ripe grapes are specifically sought, which guarantees an exceptional concentration of sugars and flavors. This meticulousness in the harvest contributes significantly to the quality of the final wine.
After harvest, the selected grapes are pressed to extract the must, the liquid that will become wine. The must, rich in sugars, is collected with great care, and in some cases, gentle pressing is carried out to avoid the extraction of unwanted compounds from the skin.
Must fermentation is a crucial step in the production of natural sweet wine. During this process, sugars are transformed into alcohol, but unlike other wines, in this case, the aim is to preserve a significant amount of residual sugar. Winemakers use methods to control fermentation and stop it at the desired time, thus preserving the natural sweetness of the wine.
Finally, natural sweet wine is bottled and, in many cases, allowed to mature in the bottle for some time before reaching the market. This wine is prized for its ability to improve over time, gaining complexity and smoothness as it ages.
Made with the Muscatel variety, it has a semi-sweet and silky touch. Its sugar content is natural as a consequence of the fermentation stopping. It is a wine with a Mediterranean flavor, where the sea breeze, the warmth of the sun and the freshness of the fruit are combined.
It is a natural sweet wine, made with our best Moscatel de Alejandría grapes. To extract the varietal aromas, the grapes undergo a pre-fermentation cold maceration. After this, the must obtained is fermented at a low temperature until it reaches about 10 alcoholic degrees, where the fermentation is stopped so that part of the natural sugar of the muscat grape remains, providing the natural sweetness of the wine.
Made with the Giró grape variety, it is a different wine as fermentation is stopped to preserve part of the natural sugars of the grape. It is characterized by being very sweet, fruity, and with a silky palate, but at the same time light and fresh. A perfect wine to enjoy at any time of the day or during meals.
When tasting a natural sweet wine, you experience a symphony of flavors ranging from initial sweetness to complex and often intense notes. These wines are versatile companions to desserts and cheeses, but can also be enjoyed on their own, allowing the palate to explore the richness of their character.
In short, the production of natural sweet wine is an art that combines nature, the winemaker's skill and patience. Each sip reveals the history of the noble grapes, the care in winemaking and the time dedicated to their maturation. A well-made natural sweet wine is more than a drink; It is a sensory experience that celebrates the sweetness of nature and the mastery of the winemaker. Cheers!
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