Made predominantly from the brown, red and black sports of the Muscat a Petite Grains grape variety. Fermented on skins very briefly to soften and release the juice and flavours from the shrivelled and partially raisined berries. After draining and pressing off skins, the fermentation is arrested by fortification with neutral grape spirit to retain the varietal flavours and liqueur sweetness in the final wine.
The vintage wines are then put aside into small oak barrels to mature, producing a complexity of raisined and fruit cake flavours. After many years of maturation, a selection of older and younger wines are judiciously blended to produce a complexity and balance of fruit and aged characters. The base blend, from which the Museum Muscat is bottled, is regularly re-blended to perpetuate the consistency and complexity of this classic style from year to year.