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 20 Years in old french oak casks.
Should be served slightly chilled (15 ºC) It combines well with flavours of figs, almonds and caramel, cheeses, egg desserts and cigars.