Picked by hand at the optimum time, the grapes are destemmed, crushed, and converted into wine through careful maceration to extract their color, tannins, and aromas, which are enhanced by constant stirring during fermentation.

This takes place in stainless steel tanks at a controlled temperature between 28 and 30°C until the correct degree of sweetness (Baumé) is reached. At this point, grape spirit is added to produce the final fortified wine.

A high-quality wine obtained by blending wines from different harvests to achieve the sensory qualities typical of these aged tawny ports. These wines are each aged for different periods in oak casks, with the average age of all the wines in the blend determining the age stated on the label. The resulting blend expresses the characteristics imparted by aging in wood.

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