After direct pressing the alcoholic fermentation starts at 18°C and is stopped, while still in its liquid phase, by adding neutral alcohol. Alcohol level: 15% Alc/Vol. Residual sugars: 114.5 g/l. The wine retains a proportion of the sugars that occur naturally in the fruit. Fortification may take place earlier or later, according to whether a sweet (doux) or medium-sweet (demi-sec) wine is required, providing that the regulations regarding final alcohol content, which must be between 15% and 18% by volume, are respected.