This wine was crafted using the traditional Portuguese method; crushing under foot, destemming by hand followed by partial fermentation, thereby retaining the natural sweetness from unfermented grape sugars upon fortification with grape spirit.

A period of around 33 months aging, in mostly seasoned oak, then followed prior to bottling. As with wines of the ruby/ tawny style where blending is the norm, other grape varieties have been included but mostly Cabernet Sauvignon grapes were used to retain the distinctive ripe mulberry nuances of the Cabernet variety.

While not overly sweet or oaky, this is a grape liqueur that is great to drink now or cellar for future occasions, as a vintage fortified. Serve at room temperature, on its own or with cheese following a meal.

Our first liqueur cabernet: only 170 bottles produced.