Semi-dry wine is produced in different countries around the world: Portugal, Spain, France and others. It is made with grapes with low sugar content (Merlot, Malbec). The harvesting and primary processing process is the same as dry wine.
The key difference is the presence of sugar. It is carefully monitored, stopping fermentation. Initially the grapes are pressed, against which the juice emerges. It is insisted on the pulp, until the sugar is about 10-15 g/l. Then they start slowing down the fermentation, so that the sugar is in the must.
Some people prefer to get their drink from sugary varieties that ripen by mid-autumn. The sugar content of botrytized grapes ranges from 19 to 21%. Natural semi-dry wines become very full-bodied and have a characteristic smell. They are pre-matured in barrels and kept in a cool place.
In the case of making a drink from red grapes, it is necessary to slow down the fermentation process. To do this, the must is partially brought to fermentation, and with a sugar residue of about 2%, it is lowered to 6OC. Then it is stored in barrels for about 3-4 weeks. During this period, the aromatic and tannic substances have time to infuse.