Amber in color with golden reflections and greenish highlights. As for the aromas, it’s possible to feel sweet orange, green tea, rose petals, hazelnuts, honey, cinnamon all resulting in a light, frsh and sweet moscatel with a very long finish.
The winemaking process follows the region’s traditional practices, commonly used for the production of fortified wines with Moscatel de Setúbal, which undergoes a short fermentation in contact with its lee - fermentation that is then stopped with the addition of selected wine spirits. The wine and the spirits remain in contact with the lees, in maceration, during the winter that follows. After the wine is racked and its masses pressed, it will fill oak barrels (with capacities between 180 and 275 L), many of them previously used in the aging of Malt Whiskey. It is worth highlighting our aging system in special warehouses, here called “greenhouses”, where there are high and varied natural thermal amplitudes throughout the year. This aging system causes a gradual concentration of the commonly used for the wines and originates very complex and surprising aromas and flavors. This fortified wine made with Moscatel Roxo from the 2000 harvest is our fourth Moscatel Roxo Superior 20 years.