Doble Pasta

Spanish name for a formerly common production method for a special red wine in the Spanish Levante region, which is still practised today, particularly in the DO areas of Alicante, Jumilla, Utiel-Requena and Yecla. By removing part of the fermenting grape must after around two days and filling the fermentation tank with ground grapes, the ratio of fruit pulp to grape must is doubled (doble pasta = double mass). The result is a very dark, extract-rich and tannin-rich red wine (vino de doble pasta), which is mainly used for blending with other wines. The grape varieties favoured for this are Bobal and Monastrell. Today, this effect is achieved by adding RCGM (rectified grape must concentrate).

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