The fermentation cycle is short, three to four days, which is crucial to extract as much flavor, color and tannins as possible from the grape skins. When approximately half of the grapes natural sugar has been converted into alcohol, the fermentation process is intentionally interrupted with the addition of wine brandy (77% by vol.) to the fermenting juice.
It stayed 2 Years in wooden casks and then ages in the bottle.
Is the perfect finish to any meal. It should be decanted 30 minutes before serving at 14-16 ºC.