This iconic dessert wine is made by drying the grapes on reed mats placed in a well ventilated dry room. The juice is then fermented in 50 litre chestnut kegs containing the “mother” wine from previous vintages were it ferments spontaneously. The wine is matured for 4 years inside the barrels providing a long and slow oxidation giving the wine uniqueness. 6 months ageing in the bottle completes the maturation process.

The resulting wine is a deep amber colour. The bouquet offers intense perfumes of dried fruit, honey, nuts and raisins. In the mouth the wine is sweet and warm with stunning flavours of almond, biscuit and walnut followed by a cleansing acidity keeping the wine in balance. 16% ABV, 50cl btl.