IT'S ALL IN THE DETAILS

The grapes are totally destemmed, crushed and pressed. The must obtained was then allowed to ferment at controlled temperature (28 to 32ºC) in stainless steel tanks. Fermentation is stopped after 6 or 7 days by addition of neutral grape spirit (96%) in order to maintain the desired sweetness degree. Vinification is made in strict accordance with traditional methods.

Does not require decanting. Soft, delicate and elegant fruit qualities of this medium dry Madeira make it suitable for serving slightly chilled as an aperitif or with tonic and a slice of lemon as a long refreshing drink. Light soups, salads, ham, dry fruits as almonds and walnuts are also excellent pairings.