The grapes were harvested by hand at optimum maturity. They were then destemmed and crushed, followed by a maceration period of between two to three weeks. Fermentation was arrested through the addition of alcohol, known as ‰Û÷fortification‰Ûª. This technique, combined with the long maceration enables an optimal extraction of the aromatic and tannic substances and retains some of the natural sweetness. Pressing took place, followed by maturation. One part of the wine was aged in large oak barrels, while the remainder was aged in vats to preserve the freshness and fruity character of the wine.