A golden, medium dry wine. A good all purpose 'verdelho-style' of wine. Madeira should be cellared upright. This is ideal as an aperitif or as an accompaniment to consommes, pates or cakes. It is also well matched with smoked fish. Madeira starts life as fermenting must & is then fortified, either to arrest fermentation for a Malmsey or a Bual, or after fermenting out, in the case of Sercial or a Verdelho (to a minimum of 17% alcohol) & undergoes its own very special maturation process. Fermentation takes place at different stages according to the grape variety used. Grapes are picked from mid-August up to the end of October & the special 'estufagem' of the wines begins in January. The Estufa process: The unique character of Madeira was discovered in the 15th Century, when Madeira wines were used as victuals for ship's companies, stored in the holds of caravels. The blowsy heat of the ship's hold was found to have dramatically enhanced the wines, making them richer & more complex, as well as proving them to be the most stable in heat. This also demonstrated the great ageing potential that they had. The wines are estufa'd usually for 3 months in termperatures rising to 45 degrees C before being allowed to cool. Maturation then starts in wooden casks, which need not be topped up. The wines are not bottled until they are at least 3 years old. Invented in 1938 by Peter Cossart, father of John Cossart, Monte Seco was the first wine he made on his own at the age of 19. It was his answer in terms of Madeira to Fino & Manzanilla. ...

A medium dark wine, brown with golden highlights. Very fragrant with rich aromas of wood, spice & caramel. Full & rich on the palate body, with dried fruit & a harmonious finish. Madeira should be cellared upright. Delicious as a dessert wine & with fruits such as peaches, pineapple or fruit salads, strawberries & raspberries. Also compliments chocolate & blue cheeses. 90% Tinta Negra Mole, 10% Bual. ...

This special single vintage bottling of Madeira started life as fermenting must & was then fortified before undergoing its own very special maturation process. made from Tinta Negra Mole Grapes, harvest began around the first days of September due to the warm southerly climate. A unique & highly sophisticated artificial Estufa process then occured, where termperatures rose to 45 Dec C before being allowed to cool. Aged in Canteiro method, naturally heated & aged in oak casks. Dark gold with greenish nuances. Developed & complex aaromas of honey, dried fruits, namely hazelnuts & vanilla. Medium rich palate of dried fruits, with toffee & wood & a good balance between the acidity & sweetness. An excellent accompaniment to rich desserts & chocolates. Can also be enjoyed with coffee as an digestif. ...

This special single vintage bottling of Madeira started life as fermenting must & was then fortified before undergoing its own very special maturation process. made from Tinta Negra Mole Grapes, harvest began around the first days of September due to the warm southerly climate. A unique & highly sophisticated artificial Estufa process then occured, where termperatures rose to 45 Dec C before being allowed to cool. Aged in Canteiro method, naturally heated & aged in oak casks. Dark gold with greenish nuances. Developed & complex aaromas of honey, dried fruits, namely hazelnuts & vanilla. Medium rich palate of dried fruits, with toffee & wood & a good balance between the acidity & sweetness. An excellent accompaniment to rich desserts & chocolates. Can also be enjoyed with coffee as an digestif. ...

It is a light, pale, dry aperitif wine. Particularly delicious chilled or on the rocks & as a long drink with tonic, crisply dry & fruity & perfect to accompany canapes, nuts & shellfish. Blended from 90% Tinta Negra Mole & 10% Sercial & aged for 3 years in oak. Madeira should be cellared upright. It loves light, heat & air, but hates frost. Never one to turn down any kind of alcoholic experience, we love this posh-as-you-like Madeira. Madeira starts life as fermenting must & is then fortified, either to arrest fermentation for a Malmsey or a Bual, or after fermenting out, in the case of Sercial or a Verdelho (to a minimum of 17% alcohol) & undergoes its own very special maturation process. Fermentation takes place at different stages according to the grape variety used. Grapes are picked from mid-August up to the end of October & the special estufagem of the wines begins in January. The Estufa process: The unique character of Madeira was discovered in the 15th Century, when Madeira wines were used as victuals for ships companies, stored in the holds of caravels. The blowsy heat of the ships hold was found to have dramatically enhanced the wines, making them richer & more complex, as well as proving them to be the most stable in heat. This also demonstrated the great ageing potential that they had. The wines are estufad usually for 3 months in termperatures rising to 45 degrees C before being allowed to cool. Maturation then starts in wooden casks, which need not be topped up. The wines are not bottled until they are at least 3 years old. Invented in 1938 by Peter Cossart, father of John Cossart, Monte Seco was the first wine he made on his own at the age of 19. It was his answer in terms of Madeira to Fino & Manzanilla. ...

Madeira is a fortified wine that depends upon heat & evapouration to create consistent long lasting styles. The must is fortified, either to arrest fermentation for a Malmsey or a Bual, or later in the fermentation process, in the case of Sercial or Verdelho before undergoing its own very special maturation. The Canteiro process is employed for all 10 & 15 year old Madeiras from H&H where the wine is heated naturally in barrels over some months to enhance concentration & consistency of the wine. Sercial is the dryest style & exhibits delicious mouthwatering acidity. A dry wine with a clean aroma which shows the wines evolution. This wine is reminiscent of brown spices, nuts & citrus peel. It is a complex wine with fresh acidity & with an extraordinary long finish. An ideal aperitif or accompaniment to seafood & smoked fish. Best served chilled. Madeira should be cellared upright. It loves light, heat & air, but hates frost. ...

Madeira is a fortified wine that depends upon heat & evaporation to create consistent long lasting styles. The must is fortified, either to arrest fermentation for a Malmsey or a Bual, or later in the fermentation process, in the case of Sercial or Verdelho before undergoing its own very special maturation. The Canteiro process is employed for all 10 & 15 year old Madeiras from H&H where the wine is heated naturally in barrels over some months to enhance concentration & consistency of the wine. Malmsey produces a rich sweet style whilst still exhibiting delicious mouthwatering acidity. A dry wine with a clean aroma which shows the wine's evolution. This wine is reminiscent of brown spices, nuts & citrus peel. It is a complex, with fresh acidity & with an extraordinary long finish. Chilled as an aperitif, with seafood or smoked fish. Madeira should be cellared upright. It loves light, heat & air, but hates frost. ...

Madeira is a fortified wine that depends upon heat & evaporation to create consistent long lasting styles. The must is fortified, either to arrest fermentation for a Malmsey or a Bual, or later in the fermentation process, in the case of Sercial or Verdelho before undergoing its own very special maturation. The Canteiro process is employed for all 10 & 15 year old Madeiras from H&H where the wine is heated naturally in barrels over some months to enhance concentration & consistency of the wine. Malmsey produces a rich sweet style whilst still exhibiting delicious mouthwatering acidity. A dry wine with a clean aroma which shows the wine's evolution. This wine is reminiscent of brown spices, nuts & citrus peel. It is a complex, with fresh acidity & with an extraordinary long finish. Chilled as an aperitif, with seafood or smoked fish. Madeira should be cellared upright. It loves light, heat & air, but hates frost. ...

The Canteiro process was employed for this noble Madeira. The wine is heated naturally in barrels over some months to enhance concentration & consistency of the wine. The wine is then aged in oak casks. Brilliant dark colours with golden hues. Complex aromas of dried fruits & spices. Very dry with well disguised acidity. A very special aperitif. Also can be served with seafood & smoked fish. Madeira should be cellared upright. It loves light, heat & air, but hates frost. ...

A pale, soft, medium dry wine. It has a delicate aroma & flavour making it the ideal aperitif. Madeira should be cellared upright. Ideal as an aperitif or with cheese. Madeira starts life as fermenting must & is then fortified, either to arrest fermentation for a Malmsey or a Bual, or after fermenting out, in the case of Sercial or a Verdelho (to a minimum of 17% alcohol) & undergoes its own very special maturation process. Fermentation takes place at different stages according to the grape variety used. Grapes are picked from mid-August up to the end of October & the special 'estufagem' of the wines begins in January. The Estufa process: The unique character of Madeira was discovered in the 15th Century, when Madeira wines were used as victuals for ship's companies, stored in the holds of caravels. The blowsy heat of the ship's hold was found to have dramatically enhanced the wines, making them richer & more complex, as well as proving them to be the most stable in heat. This also demonstrated the great ageing potential that they had. The wines are estufa'd usually for 3 months in termperatures rising to 45 degrees C before being allowed to cool. Maturation then starts in wooden casks, which need not be topped up. The wines are not bottled until they are at least 3 years old. Invented in 1938 by Peter Cossart, father of John Cossart, Monte Seco was the first wine he made on his own at the age of 19. It was his answer in terms of Madeira to Fino & Manzanilla. ...