Winemaking: After a short fermentation period of contact between the must and the skins, a high quality grape alcohol is added to interrupt fermentation so as to preserve the sweetness of the grapes. The wine is kept in contact with the skins throughout the winter and is then leached, and the masses pressed.
Ageing: 8 years in oak casks previously used for malt whisky ageing in a carefully monitored environment.
Tasting notes: Intense aroma, rich and complex, with floral notes of orange blossom and roses, raisins, almonds and honey. In the mouth, flavours identical to the aromas over a well-balanced sweetness, and a good acidity and astringency - a combination of body, smoothness and persistent flavour.
Gastronomy: A dark chocolate dessert, or simply to accompany a good coffee.
Serving temperature: 14-16°C
Packaging: The storage or keeping conditions of the wine are very important if we want to preserve the wine's characteristics and guarantee a regular evolution for a long time. The storage place should guarantee: - temperature around 10º-12º; - some ventilation to avoid fungus proliferation; - absence of oscillations and vibrations; - absence of unpleasant odors; - bottles should be away from light; - relative humidity should be high.