Muscat à petits grains grown by Mattia Carfagna in Pouzolles, Hérault. It’s macerated for 7 days and repassed on Gamay d’Auvergne skins from Nicolas Lebleu for another 7 days. No SO2 added.

 

Quote from winemaker Hannah “Colour: ALSO not white — sorry — but fluo pink (a bit like on the label). Red muscat!  Smells like rhubarb and elderflower (and muscat) but drinks like something out of a punch bowl. It’s juicy and grippy (thanks to the week on gamay skins and stalks) and is a good way to drink muscat if you don’t like drinking muscat. Streak of VA keeps the muscat awake and you, refreshed. Name: the f.M. in muSkAT f.M. does NOT stand for ‘fin de mise’ but a (fictional) radio f.m. In case it wasn’t obvious :)”