Moscatel de Setúbal
Following century-old tradition at José Maria da Fonseca, fermentation is halted with the addition of brandy when the residual sugar is 90g/l and alcohol 18%. It has a skin contact time of five months. These skins are pressed in March and the pressed wine is added to the free run wine.
Colour: Dark amber
Aroma: Dry fruits (almonds, hazelnuts and nuts) and honey
Palate: Rich and sweet
Finish: Very long