Moscatel is a naturally sweet wine, produced in a similar way as Pedro Ximénez, with the grape variety being at least 85% Moscatel de Alejandria. The musts are so thick and sugary they can hardly ferment. Fermentation is stopped by fortification really soon anyway. Production of Moscatel grapes are nowadays very limited in the sherry region, nearly all Moscatel grapes are brought in from the nearby town of Chipiona.
A Moscatel Pasas or Moscatel de Pasas is made from grapes that were dried in the sun for up to three weeks, a process called asoleo. These raisin wines have a sweeter, darker profile.
One wine is at the pinnacle of the Moscatel style: Valdespino Toneles, averaging over 80 years
These sweet dessert wines are characterized by a lot of floral aromas (orange blossom, jasmine) and a specific fruitiness, with a honeyed, raisiny palate. They are sometimes blended with Pedro Ximénez or a kind of must syrup called arrope to create a darker colour and a more caramelly character. Moscatel is produced in different parts of Spain, as well as in other countries like Portugal, so Moscatel is certainly not a typical wine of Andalucia.
Moscatel must be served slightly chilled at between 12 and 14º C. It makes the ideal combination for pastries and desserts which are not excessively sweet, based on fruit and ice cream.
- Ambrosía Moscatel (Sánchez Romate)
- Moscatel (La Cigarrera)
- Moscatel Emilín (Lustau)
- Moscatel Hechizo (Fernando de Castilla)
- Moscatel Single Cask (Lustau)
- Moscatel Toneles (Valdespino)