Winemaking:
Vinified like a red Port, fermenting with the skins for 3 to 4 days, to extract more flavours and richness. The fermentation was stopped with the addition of “Aguardente” (wine spirit) 77% V/V at the same sugar level as a red Port (around 100g/L).

Tasting Notes:
Amber colour. Very complex, full of herbs, spices, dried orange peel, maple syrup and almonds. Rich and wonderfully refined by time, it combines nuances of marmalade, caramel and nuts.

Food Pairing:
To be served chilled as an aperitif or as an accompaniment to desserts.