We wanted to make a different liqueur, based on the tradition of the region. For that we used a grape variety where wild fruit, such as blackcurrant and raspberry, were predominant, with a slight pleasant floral touch, on the palate with good acidity, light tannins, to be able to be consumed either as an aperitif or as a digestive, or even being able to make cocktails based on this wine; and for that, the grape variety we chose was naturally Marufo.