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 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 by blending wines from different harvests to achieve the array of sensory qualities typical of aged tawny Ports. Each wine in the blend has matured in oak casks for various periods, with the average age of all the wines defining the age on the label. The resulting blend showcases the characteristics imparted by ageing in wood.

**Recommendations**
This wine pairs irresistibly with a starter of foie gras accompanied by aubergine and walnuts. It is also an excellent choice for a variety of desserts, including toffee brownies, chocolate and pistachio pavé, or walnut crostini with chèvre. For the best experience, serve at a temperature between 12 and 14°C.