thanks. I didn't know that not stirring could make something lightly carbonated.OK according to a couple of quick searches it is sweet, low alcohol, lightly carbonated, has a musky smell, and a gentle acidic tang.
Sweet - ferment to dry, stabilize (sulphite & sorbate), sweeten
Low alcohol - grape juice, water, not much (if any) sugar. Pick a %age and use your hydrometer to get it
Lightly carbonated - after fermentation is started, stir as little as humanly possible (ie do not degas this wine), and hope that enough carbonation is present
Musky flavour, acidic tang - hopefully someone else has a suggestion