This is a Sercial from different harvest years and with an average age of 10 years. Fermentation off the skin, fermentation in temperature controlled stainless-steel tanks between 24˚ C and 26˚ C, the fermentation is interrupted by adding neutral wine alcohol at 96% by Vol. Aged in 650 liters American oak barrels, with the traditional ’Canteiro’ process until bottling. The Canteiro process is when the wine is aged in barrels stacked in warehouses where the gentle warming of the wine and the effect of the wood gives that unique caramel taste to Madeira wines.
