Guillaume Gonnet, Muscat de Beaumes de Venise (50cl) 2021Winemaking After crushing the must is then immediately transferred to stainless steel vats and fermented at low temperatures (4 to 6 C) in order to preserve the extraction of aromas. The fermentation process usually lasts two to four weeks. When the time is right, fermentation is stopped by the addition of alcohol to the residue (must) so as to obtain a wine with an alcoholic content of about 15% in volume and around 110 grams per litre of residual