Naturally sweet wine Moscatel

The grapes stem from the steep slopes sometimes real gullies of the Axarquia. Soil: Decaying slate named ‘Lantejuela’ or ‘Laja abierta’. It is a clayey slate crossed by quartz veins easily breakable. Harvest: 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.