The drying of the grapes is not carried out on racks in post-harvest as in many cases, but directly on the plant after cutting the fruiting head. After arriving at the winery, the grapes undergo crushing and the fermentation process begins, which, due to the high presence of sugars, will take place very slowly and steadily. The resulting wine will be aged for about a year in barriques.
The aromaticity of malaga is presented to the highest level. The concentration of the aromatic elements of the dried grapes reappear in the glass to give us a heady olfactory experience. On the palate, the sweetness dominates, with very marked density and a velvety, enveloping sensation on the tongue.
Sweet and fragrant, it is well suited to accompany several desserts, as well as a wide variety of cheeses and cured meats.
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