Hand-harvest at their best moment, the grapes are destemmed, crushed and vinified in a careful maceration with extraction of color, tannins and aromas of the grape skin, complemented by permanent pumping-over during fermentation. This process takes place in vats at a controlled temperature between 28-30ºC, until reaching the desired Baumé. At this phase wine brandy is added. (benefit or fortification), originating a fortified wine.
Six years in oak casks and vats.
Should be served chilled and paired with chocolate and deserts.