Formerly common production method for a special red wine in the Spanish Levant, still practised today especially in the DO areas of Alicante, Jumilla, Utiel-Requena and Yecla. By drawing off part of the fermenting grape must after about two days and filling up the fermentation container with ground grapes, the ratio of fruit pulp to grape must is doubled (doble pasta = double mass). The result is a very dark, extract- and tannin-rich red wine (vino de doble pasta), which is mainly used for blends. The preferred grape varieties for this are Bobal and Monastrell. This is achieved today by adding RCGM (rectified grape must concentrate).
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Markus J. Eser
Weinakademiker und Herausgeber „Der Weinkalender“