Hand-picked at the optimum time, the grapes are then de-stemmed, crushed and converted into wine through a process of careful maceration, enhanced by constant churning during fermentation. This takes place in stainless steel vats at a controlled temperature between 16 and 18 degrees until the right degree of sweetness (baume) is achieved. At this point, grape brandy is added to create the final fortified wine. Made by blending wines of different harvests that have matured in stainless steel and wood for a minimum of 3 years, the result is a rich and aromatic wine, with the perfect level of sweetness.