From October to December, the bunches are left to dry on gratings, and are pressed and fermented before maturing small wooden casks for one year. The color is a beautiful gold-amber. On the nose it has a clear aroma of dried fig and dates, honey and citrus fruits. The taste is supple and the fine sugar concentration pleasing. Recommended with cheeses while served at a temperature of 17° C; or with cookies, biscotti, and chocolate at around 12-13° C.