The grapes were destemmed by hand and very lightly pressed, selecting only the teardrop must which was then cooled and decanted at low temperatures for 24h. Fermentation took place slowly in French oak barrels bought from a Port house. Amber colour, with notes of apricot, honey, sultanas, dried fruits and delicate floral aromas. In the mouth it shows its origin, voluminous and acidity balanced with sweetness, it marks us with a long and persistent end.