A short fermentation period halted with the addition of wine brandy, followed by a period of post-fermentative maceration of the skins with the wine, for 5 months.
At least 5 years in used oak. No aging in bottle is necessary due to its natural occurred oxidation.
As an aperitif should be serve at a temperature of 10 ºC; as a dessert wine should serve at 16 ºC. After opening, it can be consumed without losing properties for 6 months.