Musemé – 2010

Winemaking: Upon arrival, the grapes are pressed pneumatically with a separation of the free-run juice. Partial alcoholic fermentation in barrels. Bottled when there is 25g/l of residual sugars. Stored in a heated room until sugars are converted. Aged on racks for 7 years. Without filtration and no added sulfates.

Service: Serve at 8 – 10 degrees Celcius. Food pairing: Perfect for an aperitif or pear desserts.

Analyses: Alcohol: 13.50% Vol // Residual sugars: 1.9 gr/l // Acidity tot: 4.92 gr/l // Acidity Vol: 0.40 gr/l // Total S02: <10mg / l // Free S02: 5mg/l.