The grapes are hand-picked at their peak ripeness, then destemmed, crushed, and transformed into wine through careful maceration to extract their colour, tannins, and aromas, enhanced by constant churning during fermentation. This process occurs in vats (*lagares*) at a controlled temperature (between 28-30°C) until the desired level of sweetness (baumé) is reached. At this stage, grape brandy is added to create the final fortified wine. This high-quality wine is made from a single harvest and is bottled 4 to 6 years after harvesting.

This wine is absolutely delicious when paired with desserts featuring dark chocolate and wild berries, mint chocolate cheesecake, or medium-flavoured cheeses. For the best experience, serve at a temperature between 16 and 18°C.