Blend of young Madeira submitted to a unique heating process known as Estufagem (45 – 50ºC during 3 months). After estufagem and before bottling the wine was aged in oak casks and/or blended with wines matured in casks for more than 3 years old.
Requires no decanting. Excellent served as a dessert, with rich foods, chocolate, petit fours, coffee, cheeses and a splendid after dinner drink. Superb when served in a large glass over ice with lemon peel. Also chef’s favorite for enhancing rich sauces.
The grapes are totally destemmed and crushed. Fermentation is carried out with maceration skins at controlled temperature (28 to 32ºC) in stainless steel tanks. The juice is frequently pumped over the cap for about 2 to 3 days, in order to extract colour and aroma compounds. Fermentation is arrested by addition of neutral grape spirit (96% minimum) in order to maintain the desired sweetness degree. Vinification is made in strict accordance with traditional methods.