A.O.C Muscat de Rivesaltes Vin Doux Naturel


Pascal Huit

16.00 € per bottle, including French tax, at the property.

Les citations
** Guide Carité, Guide Solar, Marie-France, Cuisine Gourmande, Terre de Vins (noté 15/20), …

Historic Rivesaltes :
First produced in 1295 (Arnau de Vilanova, doctor at the court of the King of Majorca)
Given the title of “Plus grand vin du Royaume” (hte most important wine of hte Kingdom) in 1816

Soil and environment (“Terroir”) :
Soil clay, shale
Sleep slopes
Very dry air
339 days of sun per annum (*)

Grape varieties (“Cépages”) :
100% Muscat Petits Grains (small grapes)

Harvest :
By hand labour into small crates, cagettes

Yield :
Less than 10 hl per hectare

Wine production (“Vinification”) :
Pressed under pneumatic press.
Fermentation with indigenous yeasts at a controlled temperature of 16°C to 18°C.
Fermentation stopped (“mutage”) at around 1045 Secific Gravity (SG) ie approximately 9% of organic alcohol to keep around 100 g/l of residual sugars.

Maturation (“Elevage”) :
Maturation in stainless steel vats for 6 months.

Taste (“Dégustation”) :
Colour : Yellow green
Nose : Intense aroma of the Muscat grape
Palate : Smooth, lasting, “gras”, unctious, fruity
A wine to drink. Can be kept for possibly 2 years.

Temperature to serve :
Between 7°C and 12°C

Food to accompany the wine :
Foie gras, melon, exotoc food, dessert ; during the aperitif, with delicatessen or “tapas”

Alcohol abuse is dangerous for your health, consume with moderation.

(*) : the average nimber of days annually with sun (source C.D. Météo France aéroport de Perpignan-Rivesaltes)