Harvest: Mid October, by hand with rigorous sorting and selection.
Method: Further drying in the cell at a controlled temperature and humidity. Clarification by natural settling of the juice obtained by pressing. Slow fermentation in Steel and aged in French oak barrels for 12 months.
Colour: It is golden yellow with soft amber reflections.
Bouquet: Vanilla notes that evolve in complexity from the sensations of raisins, to beeswax and blond tobacco.
Palate: Warm, enveloping, savoury, with spicy notes reminiscent of cinnamon. Good balance between unfermented sugars and acidity. Complex finish, persistent and with a note of wood, honey and dried grapes.
Pairings: Seasoned cheeses, dark chocolate and pastries.