Made from Tinta Negra Mole grapes collected from multiple small, terraced vineyards that cling to the steep mountainous slopes of the island, this is a medium-dry wine combining soft fruit flavors with a dry, nutty quality. The grapes are fermented in stainless steel tanks until a neutral grape spirit brandy is added to stop the fermentation. Following fermentation, the wine undergoes a heating process, estufagem, where it is placed in cask in a special lodge or estufa where it will remain for at least three months. This heating process oxidizes the wine, giving it a very long shelf life and its characteristic nutty, rich flavors.
Cribari Cellars' award-winning Madeira is made by a method called baking which recreates the flavor created centuries ago during transport from Spain to the West Indies.A deep amber, full bodied wine which is sweet and slightly crisp, with aromas of raisins, dates, caramel and vanilla. It has a full nutty flavor complimented by a fragrant bouquet. Cooking with Cribari Madeira can add hints of complexity complimenting the most savory meat dishes.
A full bodied, medium sweet Madeira, this has a classic smooth, nutty character. Uniquely zestful for cooking and as a savory after dinner drink.
Leacocks 5 year old Tinta Negra was aged in American oak casks in the traditional 'Canteiro' system. This comprises of the gentle heating of the wine in the lofts of the lodges in Funchal. Over the years the wine is transferred from the top floors to the middle floors and eventually to the ground floor where it is cooler. After this gradual 'estufagem' the wine underwent racking and fining before the blend was assembled and bottled. Colour: deep chestnut with golden highlights. Nose: characteristic Madeira bouquet of dried fruits, toffee and nuts. Palate: rich and full-bodied Madeira with a complex, honeyed finish and beautifully balanced acidity.