Vins doux naturels vins mutés

The process known as “mutage” works as follows: fermentation of the must is halted by adding alcohol. Once fermentation has stopped, a certain amount of natural sugar remains.

The wines produced in this way are therefore more or less sweet but always full-bodied and high in alcohol. Natural sweet wines retain all the fruitiness of fresh grapes since fermentation is halted; this is a desirable quality that balances out the high alcohol content of these wines.

Personally, I only recognize the fortification of must with alcohol from the region of production. As a purist, I cannot understand how grapes can be grown and the resulting must then come into contact with brandy from another region. Realistically, can this still be considered “local”?