Blandy's 5 year old Bual underwent...
Blandy's 5 year old Bual underwent fermentation off the skins with natural yeast at temperatures between 18°C - 21°C in temperature controlled stainless steel tanks. After approximately 3 days, fortification with grape brandy takes place, arresting fermentation at the desired degree of sweetness.
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|Total Acidity||6,3 g/l|
|Vinification||Fermentation off the skins with natural yeast at temperatures between 18°C - 21°C in temperature controlled stainless steel tanks. After 3 days, fortification with grape brandy takes place, arresting fermentation at the desired degree of sweetness|
|Ageing||5 year old Bual in American oak casks in the traditional 'Canteiro' system. Over the years the wine is transferred from the top floors to the middle floors and eventually to the ground floor where it is cooler|
|Tasting Notes||Clear, amber colour with tinges of gold; a bouquet of dried fruit, vanilla, wood and toffee with a smooth, medium-sweet finish and an excellent balance between the fruit and acidity.|
|Enjoy||It is excellent as an after dinner drink and also very good with fruit, milk chocolate, cakes and hard cheeses|
|Bottle Size||750 ml|
John Blandy, the founder of Blandy’s arrived in Madeira in 1808. In 1811 he founded his own business as a wine shipper and general trader, with brothers Thomas and George, and started the production of the most famous and unique wine in the world – Madeira wine.