Once the grapes have been destemmed, the grapes are crushed and pumped into vats where they ferment for 2 to 3 days. During this period the juice is pumped over several times to extract the maximum of color from the skins. The fermentation is stopped by adding wine brandy (77 % by vol.) when is reached the desire sweetness.
In average 10 Years in french oak casks.
This wine combines particularly well with flavors of almonds, berries or dark chocolate. It is excellent at the end of the meal served on its own or with a plate of walnuts or roasted almonds. This wine benefit from being served slightly chilled 15 ºC.