My "SWMBO" likes the cheap still moscatos like you can find in most supermarkets over here. (Barefoot is her favorite.)
I'm trying the muscat concentrate from Alexander: http://californiaconcentrate.com/grapeconcentrate.htm
One 46oz can plus 12 cups of sugar in 5 gallons of water should get you to a sg of about 1.069. Add a little pectic enzyme, tannin, nutrient, and acid and throw in some Red Star Premier Cuvee, a second small dose of yeast nutrient after 4 or 5 days and you should get down to a sg of about .095 by two weeks. If I'm right, that should be somewhere around 10% ABV? Rack it to a carboy and dose with sorbistat, potassium metabisulfite, and sparkalloid, let it rest for a couple of weeks, then backsweeten the bejeesus out of it and bottle.
I dissolved a cup of sugar in a cup of water, boiled and topped with the dry wine up to a half gallon for a test run, and that brought the sg to 1.040 and she seemed to like it quite a bit.
You can find the Alexander concentrate from a few different sources on the 'net, so I'd imagine you can find at least one that will ship to Europe.
Hope this helps you some.