In the production of this mistela, the tradition of a product that has been made since the beginnings of this century-old winery has been respected to the utmost. The process begins with the selection of old Mucat of Alexandria vines grown in east-fa- cing vineyards, seeking the sun and the influence of the Mediterranean Sea, two fundamental elements for the Moscatel variety to develop its typicity. The grapes are harvested at the optimum moment of ripeness, selecting only over-ripe grapes which, once lightly crushed, undergo a low-temperature skin maceration process to extract the characteristic aromas of the Muscat of Alexandria grape. Fermentation is prevented through the addition of wine alcohol, thus maintaining grape’s own sugars in the mistela obtained. A percentage of the mistela is aged in oak barrels. Lastly, before bottling, the two mistelas are blended.