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It is made from a Fortified wine of Banyuls, also named Naturally Sweet Wine, in which 80g of residual sugar per litre have been retained by adding neutal grape alcohol to stop the fermentation of the wine. This Banyuls of high quality is aged for 5 years in wood vats which are outdoors exposed to the climatic variations. This type of ageing gives a wine with a burnt topaz robe and a woody and spicy nose.

Serving suggestion: A trickle of Banyuls vinegar, and you will be immediately surprised by its flavour. Astonishing in marinades, it adds character to sauces, it spices up dressings and deglazing.