Converted to “must”, it is then immediately transferred to stainless steel vats. These vats, cradles of fermentation, are thermo-regulated at low temperatures (4° to 6° C) in order to preserve the extraction of aromas. The fermentation process usually lasts two to four weeks.

When the time comes, fermentation is blocked by the addition of alcohol to the residue (must) so as to obtain a wine with an alcoholic content of about 15% in volume and a concentration of 110 grams per liter of residual sugar. Different vintages are made according to the plots of land, the age of the vines, and the maturity of the grapes.


Muscat de Beaumes de Venise, Delas, Half Bottle

Grapes are hand picked and fermented for 21 days. Vierge alcohol is then added to stop the fermentation which brings the wine to a minimum of 15% alcohol with a residual sugar of 110g/litre.

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Muscat Beaumes-de-Venise is the only wine of its kind in the Rhône Valley – a fortified wine with a worldwide reputation, made exclusively from Muscat à Petits Grains. The vineyards grow on ancient terraces, once the home of olive groves. There are still some olive trees around, carefully watching over the growth and development of the Muscat Beaumes de Venise vineyards.
Recipe/Tasting Notes -Pale golden in colour with intense fruit and floral aromas. On the palate the wine has delicious freshness and a full body, with lingering fruit flavours of melon and lemon on the finish.
15% ABV. 100% Muscat. Sulphites. Alcohol.



Traces of human activity in Beaumes- de-Venise date back to the dawn of time. Vines were planted by the ancient Greeks, and flourished under the Romans. In his Natural History, written in the first century, Pliny the Elder describes Muscat as a lively, fruity wine, long grown in Balme. He called it the “vine of the bees.” In the 14th century, wine enthusiast Pope Clement V planted a Muscat vineyard across 70 hectares of Beaumes-de- Venise hillside. During the French Wars of Religion, at the time of the Renaissance, the vineyards all but disappeared. It was not until the 18th century that they returned to their former glory, championed by Joseph Roumanille and Frédéric Mistral wind.
In the late 19th century, the Vaucluse vineyards were almost eradicated yet again, this time by phylloxera. After nearly being forgotten, Muscat-de- Beaumes-de-Venise was revived at the beginning of the 20th century, and Muscat-de-Beaumes-de-Venise Vin Doux Naturel was awarded AOC status in 1945, applied retroactively to include the 1943 vintage.

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Muscat de Beaumes de Venise, Delas, Half Bottle

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