DISTILLATION: Obtained from a mixture of fermented grapes and Cognac. Fermentation is stopped by adding cognac at 60° when the must reaches 10 degrees alcohol. The result is a fortified must with an alcohol content of between 16° and 22°. The production process continues with the addition of one part cognac for every 4 parts must. Finally, the product thus obtained is decanted into barrels that have contained the cognac.
FLAVOUR: velvety and round on the palate. It offers intense fruity notes, particularly blackcurrant and raspberry jam combined with flavours and aromas reminiscent of Port