Red wines high alcohol content
High-alcohol wines originate from a sum of conditions, the most important of which are the place, the grape variety and the viticultural conditions of a given year. There are plots of vines in certain regions (usually warmer ones) that have the regular capacity to produce grapes that sometimes reach such a level of sugar that they potentially lead to the production of a high-alcohol wine.
In the pursuit of quality and with the development of winemaking knowledge, some producers have started to use practices that allow the grapes more exposure to the sun, as well as leaving them longer in the vineyard until the grapes have fully ripened. This understanding leads to higher sugar levels and consequently higher alcohol levels, but also to wines with much softer tannins.
In the cellar, care must be taken to vinify carefully so that the alcohol doesn't stand out and become pungent when tasting these wines. Preserving the primary fruit, leaving the wine with a mouth volume that supports the alcohol and trying to avoid burnt and bitter aromas and flavours are some of the objectives in winemaking.
Its connoisseurs are attracted by the fact that they are mouth-filling wines - they are voluminous and soft and satiating. The fruit is very evident - jammy and sometimes jelly-like.