Grapes are destemmed. Fermentation (with no maceration) at 27degrees C. Vacuum filtering. Addition of vinic alcohol. Analyses, tasting. Resting in oak casks. Regular control of aging. Final filtering and rectification. Produced in accordance to the traditional methods in use for Madeira wines, supported by the latest oenological practices and controlled by the Ruling Authority, IVBAM. Aged 10 years in American white oak.