Harvested by hand at the best moment, our grapes are destemmed, crushed and vinified in
accordance with a process that relies on careful maceration with extraction of color, tannins
and aromas, complemented by permanent pumping during fermentation. This process takes
place in vats, at a controlled temperature between 28-30ºC, until reaching the desired Baumé
degree. At this stage, it proceeds to the addition of grape brandy (fortification). This is an exceptional wine, from a single harvest, being bottled between the second and third year after
the harvest. Originally deep-red coloured, complex, full-bodied and with a remarkable ageing
potential.