Mistella
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Mistella (mistelle in French, sifone in Italian) is a type of base wine, which is produced by adding alcohol to non-fermented or partially fermented must. In this way it becomes possible to increase the alcohol percentage and to make it sweeter.
The addition of alcohol stops the fermentation and, as a consequence, only small amounts of the grape sugars are converted to alcohol, which explains its sweet taste.
Mistella is used mainly as a base for apéritifs and fortified wines, particularly for Vermouth, Marsala and Sherry.
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