The estate grown grapes are hand-harvested. In granite lagares the grapes are pressed by foot over three days, where fermentation begins with indigenous yeasts. After this the must is moved to stainless steel where brandy is added to stop fermentation. Then transferred to Pipes of 550L. Blended from multiple vintages, around 10 years.

Notes of dried fruit, including apricot and figs, along with honey, almonds and orange peel. 

Tarte tartin, creme brulee, and nutty cheeses.