Fortified wine#Mistelle

As Mistela a liqueur wine is called in Spain. He is produced, by stopping in grape must, by the addition of alcohol to the fermentation process or prevented entirely - the residual sugar can not be fermented so. The wine is therefore very sweet and can achieve a high alcohol content. Mistela is drunk as an aperitif and used to sweeten mutage and other wines.

Mistela can be produced from white or red grapes. The alcohol content is usually 15 to 20 percent by volume.

Widespread is Mistela particularly in Catalonia, in northeastern Spain. Mistela there is often added to the liqueur wine Rancio. In addition to the policies of some Catalan DO spaces ( Alella, Conca de Barberà Empordà, Montsant, Pla de Bages, Priorat, Tarragona and Terra Alta) special requirements for the production and the quality of mistelle included (including rules on permitted grape varieties, minimum alcohol content of must and Alkohohlgehalt of the finished product ).

For Mistela de Tarragona also has a quality level Crianza is defined, for a two-year extension is necessary, which one year in oak barrels.

The process for producing Mistela is known also in other countries, such as in Italy under the name of siphons and in France under mistelle.