Wine Maker Notes -
When the grapes are harvested, the clusters are laid out in the sandy flats close to the ocean and left to dry for two to three weeks. Once the majority of the moisture is evaporated the grapes are crushed and fermented. Fermentation is stopped by the addition of neutral grape spirits, leaving quite a bit of the natural sugar.
Tasting Notes - Coming Soon
Serving Temprature - Moscatel Pasas is best served cold (45°F).
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