When the PX grapes are harvested, they are left out in the sun to dry for at least two weeks. This concentrates the sugars through evaporation, turning them to raisins. A very sweet must is then obtained through pressing, which is fermented and then fortified to around 17%, The wine is then aged in a Solera system made from American oak casks, and fractionally blended. The wine is aged 100% oxidatively and has an average age of ten years. A deep colour. Intense aromas of dried fruits, raisins, figs, and subtle notes of chocolate and coffee. Smooth and velvety on the palate, with great length and balance.