100% Muscat Hamburg, 2019, Shfelat Yehuda Vineyard, Mechanically harvested in the early morning hours, On release to the market
Wine production process
The grapes arrived at the winery in the early morning hours after being mechanically harvested. After gentle crushing the grapes soak for several hours in the pneumatic press. The grapes are then gently pressed and quickly transferred to an insulated, chilled stainless-steel tank. The light red must was chilled to 0℃ to prevent fermentation as well as to clarify the juice from any suspended sediments. After cold settling the clean juice was racked off of the settled sediment to another stainless-steel tank and stored at 0℃ for.
A few weeks prior to bottling, the juice is transferred to our pressure retaining tanks in which it will ferment at a temperature of 20℃. These specialized tanks allow for the retention of the carbon-dioxide produced during the fermentation to remain in the wine, thereby preserving natural carbonation.
Upon reaching the goal of balanced alcohol and residual sugar, the fermentation is halted by lowering the temperature of the wine to 0℃ as well as sterile filtration.
- Brix: 20.2
- Acidity (g/L): 4.2
- pH: 3.97
- Sugar (g/L): 110
- Acidity (g/L): 6.7
- pH: 3.1
- Alcohol (%): 5.6