The white grapes were pressed before the fermentation started at 18°C. The wine was fortified using natural grape spirit, which caused the fermentation to stop and left a sweet wine with 16% alcohol, relatively light in alcohol for a fortified wine. The wine was then aged for seven years in old, large oak barrels. Over time, the wine gently oxidised, leading to a darker, amber colour (hence the name ‘Ambré’) as well as a richer, smooth palate and huge depth of flavour. Deep amber in colour, with aromas strongly reminiscent of dried fruit and candied citrus fruit peel. On the palate it is rich and unctuous though with a lovely balance which prevents it from cloying, dark and nutty with great intensity and a mineral character on the finish.