The grapes are de-stemmed and pressed, fermentation off the skins in stainless steel temperature controlled tanks between 24 and 26˚ C for about 5 days. Fortification by the addition of neutral vinous alcohol at 96% Vol. Traditional ‘estufagem’ process with temperatures between 35˚ C and 45˚ C, followed by a stage partly stainless-steel tanks and oak barrels.
This Madeira is made from Tinta Negra Mole from various harvests years with an average of 5 years old
