45% Muscat, 55% Viognier., 2018, Shfelat Yehuda Vineyard, Mechanical harvest in the early morning, On release to the market
Wine production process
The Muscat of Alexandria grapes arrived at the winery in the morning after being mechanically harvested. They were immediately, pressed gently in order to obtain high quality white must.
The must was transferred to insulated chilled tanks for 24 hours in order to separate the clean juice from the sediment. Once the grape sediment settled out, the clear must was racked to a clean tank and inoculated with yeast to begin fermentation. This fermentation lasted about two weeks at a temperature of 14°C in order to preserve the wine’s floral aroma. Toward the end of the fermentation process, the wine was cooled and then filtered to stop fermentation thereby retaining some of the wine’s sweetness.
The Viognier grapes were harvested about one week later, and then underwent a similar process, however they are fermented until dry.
In order to maintain its crisp and fresh qualities, this wine did not undergo malolactic fermentation,
Finally, the winemakers’ tasting panel decided on the final blend – 55% Muscat of Alexandria and 45% Viognier.
- Brix: 24.5
- חומצה [ג/ל]: 5.5
- pH: 3.7
- Sugar (g/L): 14
- Alcohol (%): 12.8
- pH: 3.35
- Acidity (g/L): 6.1