
Harvest: Traditional, manual
Period of Harvest: September
Vinification: In steel silos at thermo-controlled temperatures, followed by the arrest of alcoholic fermentation adding alcohol or brandy and cooked
Aging: At least two years in oak barrels
Serving temperature: Goblet, temperature 12 ° - 14 ° C.
Storage: Constant temperature 16 ° C, controlled light, bottle horizontal
Pairing: Classic dessert wine that pairs very well with finest desserts