The Moscatel de Alejandría variety from the Axarquía (eastern part of Malaga) is used. The terrain is very rugged with steep slopes. The soils are of decomposing slate. The climate is warm and not very rainy. Harvesting is done by hand and the grapes are collected in boxes. The grapes are immediately placed in the racks to be sun-kissed for about 15 days. Once the desired sugar concentration has been reached, the fruit is lifted and taken to the winery for pressing. A traditional capachas press is used to obtain a must very rich in sugars. The must ferments very slowly, in temperature-controlled stainless steel tanks, until it reaches 1 or 2 degrees, after which it is "off" or "capped".
Ageing and maturing:
18 months in underground trujales and 18 months of ageing in centenary American oak wood.
Dark amber. Very powerful on the nose with notes of dried fruits, raisined grapes, toast and honey. In the mouth it is very sweet, although it is not excessive, unctuous, tasty, with an acidity that balances the sugar content very well. It has a long and very pleasant finish.
Serve at a temperature between 12 and 14º C.