Fermentation of Bual grapes occurs off the skins with natural yeast in steel tanks. Fortification with grape brandy takes place after approximately 3 days when halting fermentation at the desired degree of sweetness. Wine is aged in seasoned American oak casks in the traditional "Canteiro" system. In the process, the wine is gently heated by warm air in the lofts of the company's south-facing lodge in Funchal.
Over the years, the casks are transferred from the top floor to the middle floor and eventually to the ground floor where it is cooler. It then undergoes racking and fining before the blend is assembled and bottled.
STORAGE Store the bottle horizontally in a dark place with constant cool temperature, ideally 55ºF.
|PRODUCER||Cossart Gordon Madeira|