Once the grapes have been destemmed, they are crushed and pumped into vats where they ferment for 2 to 3 days. During this period, the juice is pumped several times to extract the maximum of color from the grape skin. The fermentation is stopped by adding wine brandy (77 % by vol.) when reached the desire sweetness.
These wines are matured for about four years in oak casks and vats.
Should be served at 15 ºC. Combine wonderfully with cheese and rich chocolate desserts. It does not need to be decanted.