Sweet | Dessert | Fortified

Here you will find all our (semi)sweet dessert wines and fortified wines. Think of exciting Auslese, Beerenauslese and Trockenbeerenauslese from Germany and Austria with a beautiful sweet-sour interplay. Or surprising Macvin from the Jura. And don't forget the Vendange Tardive from Alsace!

How do you make sweet wine?

Sweet wine or dessert wine is made by stopping the fermentation prematurely. This can be done by cooling it down considerably. Residual sugar remains, so the wine tastes sweet.

Fermentation can also be stopped by adding 75-95% wine alcohol. This is how Port and Vin Doux Naturel (VDN) are made, such as Muscat de Beaume de Venise and Muscat de Rivesaltes .

A third method is the so-called mistella . Officially not wine because the sweet grape juice is not fermented but diluted or rather strengthened with wine alcohol such as marc, cognac or grappa . Examples are Floc de Gascogne, Pineau de Charentes, Macvin and Ratafia .