Moscatel naturally sweet (Sabor a Málaga)

Vineyard:The grapes stem from the steep slopes sometimes real gullies of the AxarquiaSoil:Decaying slate named ‘Lantejuela’ or ‘Laja abierta’. It is a clayey slate crossed by quartz veins easily breakableHarvest:Harvest started the last week of August, hand picked and transported in boxes to the ‘paseros’ for the ‘asoleo’.Asoleo:Traditional process which consists in laying clusters by hand at the ‘paseros’ for their ‘asoleo’ or sun baking during several days. Grapes dehydrate until the desired concentration of sugar. The loss in weight in this process is approximately  50%.Vinification:Sun baked grapes are picked up into boxes again and there is a further selection of clusters.At the winery they are kept at low temperature for several hours and then brought to the press. The sun baked grapes are pressed slowly and carefully for a long time.The resulting must is fermented at 16-18ºC in stainless steel vats until it reaches 13% Vol. At this point fermentation is interrupted lowering the temperature of the wine.Minimum intervention philosophy. The wine is stabilized and fined naturally in stainless steel vats. Before bottling, the wine goes through a very light polishing filtration.