Grapes are destemmed. Fermentation with no maceration under control of temperature of 27º C. Vacuum filtering. Addition of vinic alcohol. Analyses, tasting. Resting in oak casks. Regular control of ageing. 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.
Delicious with desserts, fruits, rich cakes, strong cheeses or chocolate. Also good with coffee and as a digestive.