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 the blending of different matured wines.
Minimum aging of three years in wooden casks and barrels.
Ideal to be served with cakes and desserts at a temperature between 12ºC and 14ºC.