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he taste of our Muscat is more like fruit juice than wine, for it is grown in a warmer area than the Italian version; and, despite being picked at higher sugars, the natural sugar is only partially fermented into wine (only about 10% alcohol), leaving a high residual grape sugar of about 7%. We’re able to capture intense fruitiness by picking the grapes a little riper than our Rieslings or Gamay, then cold-fermenting the wine at approximately 50 degrees while adjusting the acid upward with tartaric when necessary to obtain the desired sugar/acid balance. After several rackings for clarification, cold and heat stabilization and a filtration prior to bottling, we release the wine almost immediately, while it is fresh and fruity.