The grapes are hand-picked at their optimal ripeness, then destemmed, crushed, and transformed into wine through careful maceration, enhanced by constant churning during fermentation. This process occurs in stainless steel vats at a controlled temperature (between 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. Crafted by blending wines from different harvests, each with varying levels of maturation in stainless steel and wood for a minimum of three years, the result is a rich and aromatic wine with a perfectly balanced sweetness.

This wine is ideal for pairing with desserts featuring caramel, coffee, apricot, and dried fruit. It complements caramelised walnuts, tiramisu, hazelnut meringue pie, and mild cheeses such as Brie perfectly. For the best experience, serve at a temperature between 12 and 14°C.