Vinification: Cossart Gordon Harvest Rich underwent fermentation on the skins with natural yeast at between 24°C - 26°C in temperature controlled stainless steel tanks. After approximately 48 hours fortification with grape brandy takes place, arresting fermentation at the desired degree of sweetness.
Tasting Notes: Dark amber colour with golden green reflections. Characteristic bouquet of Madeira with dried fruits, toffee, wood and vanilla. Rich and full bodied, with notes of biscuit, honey, chocolate and wood. Smooth and sweet on the palate, with a fresh and long aftertaste.
Silver Medal – IWC 2006 Bronze Medal – IWSC 2006
Plataforma 3, Pavilhão T, ZFI da Madeira 9200-047 Caniçal, Madeira, Portugal.