The fermentation takes place in stainless-steel vats with skin maceration at the temperature of 28ºC, for three or four days. When is reached the desired sweetness the fermentation is stopped by adding wine brandy (benefit or fortification) to the must. This wine is obtained by different matured wines blending.
Minimum aging of three years in stainless-steel and wood casks.
Ideal to be served with fruit desserts at a temperature between 12 ºC and 14 ºC.