La Copa brand was one of the first to be registered by González Byass dating back to 1884. The production follows the original recipe from 1906 and the packaging is a replica of the original label. La Copa is produced from fine Oloroso and Pedro Ximenez soleras which are more than 8 years old. A meticulous selection of botanicals is carried out with the aim of achieving the perfect bitter-sweet, aromatic balance. The principal botanicals used are wormwood, savory, clove, orange peel, nutmeg, and cinnamon. The proportion of botanicals used is a closely guarded secret, kept under lock and key in the winery.