🍷 Moscatel Sherry

Moscatel is a vino dulce natural (naturally sweet wine) of the protected designation of origin «Jerez-Xérès-Sherry». Under the official specification it belongs to EU category 3 (liqueur wine) and must be made from at least 85 % must of Moscatel grapes, sun-dried or not. The Muscat variety authorised in the designation is Moscatel de Alejandría (Muscat of Alexandria); the grapes come from the delimited area in the province of Cádiz and Lebrija.

Before pressing, the bunches may be laid out in the sun — the traditional «asoleo» — to concentrate sugar and acidity. The must, or must that has just started to ferment, is fortified with wine alcohol to prevent or stop fermentation, so the grape sugar remains. The wine then undergoes oxidative ageing for at least two years in oak butts of no more than 1,000 litres, in the criaderas and solera system or as a single vintage. Since 2024 the specification also expressly allows grape must, alone or combined with wine, to be used in making Moscatel.

By the specification Moscatel has 15–22 % vol. alcohol and at least 160 g/l of sugar. Under the 2026 specification its colour ranges from pale gold to intense mahogany; the aroma shows white flowers and/or citrus notes; the taste is sweet but balanced.

Moscatel is one of the three naturally sweet wines of the designation, together with Pedro Ximénez (at least 212 g/l, from sun-dried Pedro Ximénez grapes) and Dulce. If a Moscatel is made from sun-dried grapes and has more than 212 g/l of sugar, the label may add «de Pasas» to the type. Unlike the creams and mediums found on many shelves, Moscatel is not a blend of dry generosos with sweet components but a wine made from Muscat grapes.

Why it matters to you. The word Moscatel on a sherry label guarantees a wine made mostly from Muscat grapes, with at least 160 g/l of sugar and 15–22 % vol.; even a small glass contains a lot of both. The WHO states that there is no safe level of alcohol consumption.