Selection of the herbs, devoting special attention to the most representative Galician herbs such as cardamom, rosemary, coriander and some others like vanilla. This special selection is used for the infusion, through a maceration process in a hydroalcoholic base for approximately 2 months.
The herbs are pressed by wich the infusion is obtained. Then, we proceed to the mixture of the infusion and the wine (our Albariño Valmiñor elaborated on a regular basis) in the right proportion along with the sugar.
The color is the result of adding antocians coming from the grape skins of red varieties.
Subsequent correction of alcohol content at 15%.
Filtering and bottling.