Producer: Madeira Wine Company S.A.
|Total Acidity||5,85 g/l|
|Vinification||Fermentation on the skins with natural yeast at between 24°C - 26°C in temperature controlled stainless steel tanks. After approximately 48 hours, fortification with grape brandy takes place, arresting fermentation at the desired degree of sweetness|
|Ageing||3 years in American oak casks|
|Enjoy||It is a superb accompaniment to dessert dishes, especially fruit, cakes, chocolate puddings and soft cheeses|