The grapes are hand-picked at their optimal ripeness, then destemmed, crushed, and transformed into wine through careful maceration, enhanced by constant stirring during fermentation. This process takes place in stainless steel vats 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. 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, aromatic wine with a perfectly balanced sweetness.