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