Hand-picked at the optimum time, the grapes are then destemmed, crushed and converted into wine through a process of careful maceration to extract their color, tannins and aromas, enhanced by constant churning during fermentation. This takes place in stainless steel vats at a controlled temperature (between 28-30°C) until the right degree of sweetness (baumé) is achieved. At this point, grape brandy is added to create the final fortified wine. A very fine wine, made by blending wines of different harvests and ages.
An intense ruby color, with violet hues. The aromas of red fruit stand out in an elegant and seductive nose, reminiscent of aromas of jam. The palate is balanced and intense, with good structure, allowing the red fruit to reveal its power.