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It was so popular with the clergy during the Avignonese papacy at the end of the 13th century that its production had to be specially increased. It is a fortified sweet wine (vin doux naturel) that retains its natural grape sweetness by stopping fermentation through the addition of brandy. Although the wine must have at least 15% alcohol, the best Muscat de Beaumes de Venise are by no means plump or heavy; on the contrary, they can even turn out surprisingly fine-flavoured, fresh and juicy. Most of them therefore taste best when young; only a few benefit from longer storage and develop aromas of dried fruit, candied oranges and honey over the years.