WINEMAKING The grapes are fermented in stainless steel tanks until a neutral grape spirit brandy is added to stop the fermentation. Following fermentation, the wines undergo the ‘canteiro’ process used for fine Madeiras. They are placed in a lodge in American oak casks and heated solely by the sun’s warmth for 14 years. This heating process oxidizes the wine, giving it a very long life and its characteristic nutty, rich flavors.

TASTING NOTE

Color - Topaz with golden nuance, brilliant crystalline.

Aroma - Characteristic bouquet, intense, with notes of dried fruits and vanilla spices, notes of exotic woods.

Mouth - Medium rich, very balanced, delicate, with a long finish with notes of tea, dry leaves, spices and brandy.