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This Muscat is made from sandy, clay-limestone marl, which gives it its much-appreciated personality. After harvesting, the fully ripe grapes are destemmed and lightly crushed. To preserve the fruit, the grapes are refrigerated and taken directly to the traditional horizontal press, the only one capable of extracting the special Muscat aromas from the skins. Alcoholic fermentation takes place at a low temperature of 16-17°C, followed by the mutage operation, which consists of adding a quantity of alcohol
While the origins of Muscat Petits Grains in the heart of the Dentelles de Montmirail go back to antiquity, it was officially in 1348 that the town of Beaumes de Venise became part of the Comtat Venaissin, land of the Popes for almost 2 centuries. Pope Clement VI officially made Muscat his aperitif, to be drunk chilled in the spring waters.
This Muscat is made from sandy, clay-limestone marl, which gives it its much-appreciated personality. After harvesting, the fully ripe grapes are destemmed and lightly crushed. To preserve the fruit, the grapes are refrigerated and taken directly to the traditional horizontal press, the only one capable of extracting the special Muscat aromas from the skins. Alcoholic fermentation takes place at a low temperature of 16-17°C, followed by the mutage operation, which consists of adding a quantity of alcohol
(between 5 and 10%) to stop fermentation. Finally, the muscats are aged on fine lees for 12 months, then bottled.
A beautiful pale gold color adorns this Muscat de Beaumes de Venise. The nose is highly aromatic, with floral notes of verbena and mint. The palate is full and refreshing, with aromas of exotic fruit and peach.
Ideal as an aperitif, with foie gras, melon and Parma ham, or with Roquefort cheese. It will also enhance desserts. Best enjoyed young, at a temperature of 6°-7°C.
The consumer price of Muscat 1348 is around €13-14, and the distribution channels are: cellar, distance selling, online sales, traditional channels, supermarkets and export.
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