Harvested in 1989 from the best grapes. After this selection, they are macerated and fermented following the oldest methods. The alcoholic fermentation is very short, with most of the must being bled off and the brandy being added as soon as the skins come up. The first and second brandy musts are then mixed and stored in very old wooden vats and then aged slowly, refining their bouquet over decades.
It has aromas of honey, sultanas, dried figs and caramel, as well as citrus fruits.
Ideal with desserts or simply as an aperitif.