The grapes are hand-picked at their optimal 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 stainless steel vats at a controlled temperature of 28-30°C until the desired level of sweetness (baumé) is achieved. At this stage, grape brandy is added to produce the final fortified wine. The wine is then created by blending wines from different harvests, each with varying levels of maturation in stainless steel and wood for a minimum of three years, resulting in a rich and aromatic wine with a perfectly balanced sweetness.

Pair it with a strawberry and yoghurt mousse, a red berry clafoutis, or a Camembert millefeuille with raspberries and rosemary. For the best experience, serve at a temperature between 12 and 14ºC.