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Spanish term for one grape, whose fermentation was mostly prevented or stopped very early by adding wine spirit or a similar distillate. This creates a drink with a very high content of residual sugar and one alcohol content of 20% vol and more. There are also variants where the must is first thickened by cooking in a syrup-like manner (see under concentrated grape must ). The product is used for Spriten, but is also called aperitif drinking. The Mistela was probably first developed by the Dutch and used to be taken along on ships due to its durability. In Spain the spriting or sweeten of Malaga. Rancio and sherry, In France, the mixture called mistletoe or mistletoe is in Vin de liqueurs and Vin doux naturels used. In Italy this is called the manufacture of Marsala used mixture or the method sifone, See also under winemaking,

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