Harvested by hand at their optimum point, the grapes are destemmed, crushed and vinified according to a process based on careful maceration with extraction of color, tannins and aromas from the films, complemented by permanent reassembly during fermentation. This takes place in mills, at a controlled temperature between 28-30ºC, until reaching the desired Baumé degree. In this phase, the wine brandy (benefit) is added, giving rise to a fortified wine. High quality wine, from a single harvest. It ages in wood for varying periods of time, never less than 7 years, and then bottled according to market requests.