Málaga Dulce is made from overripe grapes that have been sun dried. The juices acquired from such grapes are very concentrated and sweet. During fermentation the wine is fortified with wine alcohol to about 18% alcohol by volume. A thick sweet syrup or arrope is also added to the wine. Only the lágrima or ‘tears’ (juices acquired without any pressing from the weight of the grapes pressing on each other) and first pressing or pisa may be used for this Spanish wine. Málaga Dulce Lágrima is only made with the initial juices before the pressing proper begins. This is somewhat more refined in taste than the ordinary dulce. Málaga Dulce of any quality is cask aged by the solera method as with sherry (see Solara System). Good Málaga Dulce is very fruity, sweet, and juicy with a powerful bouquet containing wood, raisins, caramel, and roasted coffee and cocoa. Drink this Spanish wine after dinner with cheese and nuts. Drinking temperature is to taste, either chilled 46.4- 50.0°F (8-10°C), slightly chilled 53.6-57.2°F (12-14°C) or at room temperature 60.8-62.6°F (16-17°C).