Fermentation off the skins with natural yeast at temperatures between 24°C and 26°C, in temperature controlled stainless steel tanks; fortification with grape brandy after approximately four days, arresting fermentation at the desired degree of sweetness.
Vintage Buals age their entire life in seasoned American oak casks in the traditional ‘Canteiro’ system, whereby the casks were gradually transferred from the top floors of the lodge, where it is naturally warmer, to the middle floors and eventually to the ground floor where it is cooler. The wine was regularly racked and when it reached the desired stage of maturity it was bottled.
STORAGE Store the bottle horizontally in a dark place with constant cool temperature, ideally 55ºF.
|PRODUCER||Cossart Gordon Madeira|