Liqueur or fortified wines are produced using a base wine (minimum 12% alcohol content), with the addition of a mistelle (alcohol to stop the fermentation), alcohol, wine spirit or concentrated must (partially dehydrated must), in order to increase the alcohol content. Fortification was used to preserve wine during long boat voyages from the place of production to the final destination (generally England). The addition of alcohol stops the fermentation of wine, helping it stabilize. Available formats: 0.375 l, 0.75 l and 1.5 l
The grapes, which are left to dry on racks until January, are then pressed gently. The must is placed directly in oak barrels where it ferments very slowly.
Intense amber yellow.
Intense, clean and pleasant, with notes of raisins and candied fruit.
Full and intense body.