|The more traditional winemaking methods are followed, involving a short fermentation period in contact with the skins, which is then interrupted by the addition of quality grape alcohol. The wine macerates until the end of winter (5 to 6 months) to allow full extraction of flavour and aroma. It is then transferred into vats and the masses pressed. Ageing for 8 years of barrel maturation in 200-litre oak wood casks, in a carefully monitored environment. These casks will have been previously used in the ageing of malt whisky.|
Aroma and intense flavours of orange blossom, citrus, bitter orange marmalade, raisins, figs and nuts, a full palate and excellent balance between sweetness and acidity. Other flavours to be found are marmalade, Earl Grey tea, currants, dried apricots, figs, rancidity, and nuts.