100% Muscat Hamburg, 2017, Shfelat Yehuda Vineyard, Mechanical, in the early morning, On release to the market
Wine production process
The grapes arrived to the winery in the early morning 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 red must is cooled to a temperature of 0°C in order to prevent fermentation. The must spends about 36 hours in a stainless-steel tank to undergo cold settling until the sediment sinks to the bottom. When the juice is clear and clean, it is transferred to another stainless-steel tank, where it undergoes a second cooling to 0°C to prevent fermentation. The juice must be kept at this temperature for the entire duration of its storage until the onset of fermentation.
About three weeks before bottling, the juice is transferred to a pressurized tank. The temperature of the must is raised, yeast is pitched and the fermentation may now begin under controlled settings. Fermenting the juice in a pressurized tank allows the wine to maintain and preserve the natural gas produced by the alcoholic fermentation.
Fermenting the juice takes six days at a temperature of 16°C in order to reach the required balance of alcohol and sweetness, while maintaining the wine’s natural gas bubbles.
The fermentation is stopped by cooling the wine to 0°C and filtration, thereby maintaining the desired sweetness and natural bubbles.
- Brix: 20.1
- Acidity (g/L): 5.1
- pH: 3.60
- Sugar (g/L): 105
- Acidity (g/L): 6.6
- pH: 3.3
- Alcohol (%): 5.5