Blandy’s Terrantez 1980
Wine with a clear, bright color, medium intensity, with an amber hue, white maple, greenish lavas, clean nose without defects, elegant, extraordinary, with a pronounced aromatic intensity, delicate, fragrant, complex, aroma of nuts, coffee, toffee, boiled fruit, orange peel, marmalade, English cake. Contains sulfites.
Barbeito Ribeiro Real Verdelho 20 Anos
Barbeito Malvasia 20 Anos
Grapes pressed by foot. Stop fermentation by adding wine alcohol (96%). Golden color with greenish nuances. Fresh notes of pine, some spice, walnuts, almond butter, toffee and smoked. Sweet and spicy sweet palate. Long and fresh finish. Excellent as digestive, with banana and cinnamon cake. Contains sulfites.
Barbeito Ribeiro Real Boal 20 Anos
Grapes trampled on foot in traditional presses and by continuous press. Stop fermentation by adding wine alcohol (96%). Bright amber color. Fresh aromas of polished wood, caramel, balsamic, iodine, and black plum in syrup. Complex, fairly balanced and with layers of intense flavors. Acidity spicy and good depth. Dry in a persistent, clawing finish. Contains sulfites.
H.M.Borges Boal 10 Anos
H&H Malmsey 10 Anos
H.M Borges Malmsey 15 Anos
Exclusively Malvasia from different years of harvest and with an average age of 15 years. Vinification of open spouts with fermentation and temperature control. Aging in 650 liter oak barrels. Amber color, with brownish nuances. Fine, complex and rich woody aroma. Vanilla aromas, typical of wood ripening. Notes and dried fruits. Pleasant on the whole. In the mouth it is sweet, clean, elegant and balanced. Harmonious acidity and body that combine with sweetness and tannins. Notes of chocolate and dried fruits. Contains sulfites.
Blandy’s Sercial 1975
Aged 40 years in used American Oak, matured in the warehouses of Blandy's Wine Lodge, where he was successively transferred from the hottest warehouse, known as "Almond Soot", where he worked for the first 5 years. until finally being transferred to the first floor, where it rested 15 years until being bottled, in 2015. Contains sulfites.
Blandy’s Verdelho 10 Anos
Blandy's Verdelho 10 years ferment with natural yeasts at a temperature of 18 to 21ºC in stainless steel vats with controlled temperature. Approximately after 4 days the fortification is carried out with wine alcohol (96%), in order to preserve the desired natural sugar content. It is aged for 10 years in American oak casks according to the traditional 'Canteiro' process. This includes a delicate heating of the wine in the attic of the warehouses in Funchal. Over the years, the wine is transferred from the upper floors to the intermediate floors, and eventually to the floor level where it is cooler. After this 'gradual stuffing', the wine is filtered and clarified before being bottled. Topaz color, clear and bright, with a golden halo. A fresh bouquet of dried fruits and spices, with inviting orange aromas. Medium dry, full-bodied and concentrated, its freshness combines perfectly with very balanced acidity. Long aftertaste, with exotic fruits and spices. Contains sulfites.
Blandy’s Sercial 10 anos
Blandy's Sercial 10 years ferment with natural yeasts at a temperature of 18 to 21ºC in stainless steel vats with controlled temperature. Approximately after 5 days the fortification is carried out with wine alcohol (96%), in order to conserve the desired natural sugar content. It is aged for 10 years in American oak casks according to the traditional 'Canteiro' process. This includes a delicate heating of the wine in the attic of the warehouses in Funchal. Over the years, the wine is transferred from the upper floors to the intermediate floors, and eventually to the floor level where it is cooler. After this 'gradual stuffing', the wine is filtered and clarified before being bottled. Pale, bright topaz color, with golden nuances. Fresh, with flavors of dried fruit, wood and citrus and a fresh and persistent finish, with dried fruits. Contains sulfites.
Blandy’s Rainwater Medium Dry
Blandy's Rainwater underwent fermentation in the absence of films with natural yeasts, at temperatures between 24ºC and 26ºC, in stainless steel vats with controlled temperature. After about 4 days, it was fortified with wine alcohol (96%), thus stopping fermentation when the desired level of sweetness was reached. It was transferred to greenhouse tanks, where it was subjected to a cyclical heating and cooling process, with temperatures between 45ºC and 50ºC, for three months. Completed the stuffing, the wine matured in American oak casks for three years. Then it was filtered and clarified before being bottled. It is a semi-dry Madeira, delicious when consumed fresh before meals, but it also goes well with dessert. Its elegant and refined bouquet makes this wine universal. Contains sulfites.
Blandy’s Malmsey Rich 10 Anos
Blandy's Malmsey 10 years ferment with natural yeasts at a temperature of 18 to 21ºC in stainless steel vats with controlled temperature. Approximately after 48 hours, the fortification is carried out with wine alcohol (96%), in order to preserve the desired natural sugar content. It is aged for 10 years in American oak casks according to the traditional 'Canteiro' process. This includes a delicate heating of the wine in the attic of the warehouses in Funchal. Over the years, the wine is transferred from the upper floors to the intermediate floors, and eventually to the floor level where it is cooler. After this 'gradual stuffing', the wine is filtered and clarified before being bottled. Intense golden brown color, with almost greenish reflections. Intense and complex nose, revealing a bouquet of wood, dried fruits, caramel and spices. Sweet, fresh and soft, full-bodied and slightly smoked. Very balanced acidity. Contains sulfites.
