BROADBENT MADEIRA BOAL SINGLE CASK 117 PORTUGAL 1998
The Boal grapes for this wine, sourced from the western and southern stretches of the island, are a result of Broadbent’s long-term relationships with several growers. In 1998, each cluster was de-stemmed, crushed, and gently pressed before a spontaneous fermentation in stainless steel tanks. The fermentation was halted before completion by adding a neutral grape spirit (brandy) which raised the alcohol level to 19% and preserved the remaining natural sugars. After fermentation, the fortified wine was transferred into 650-liter American oak casks and the naturally oxidative canteiro process began. By utilizing the indirect warmth of the sun, the fortified wine became gently “maderized” over the course of 21 years.
The Boal grapes for this wine, sourced from the western and southern stretches of the island, are a result of Broadbent’s long-term relationships with several growers. In 1998, each cluster was de-stemmed, crushed, and gently pressed before a spontaneous fermentation in stainless steel tanks. The fermentation was halted before completion by adding a neutral grape spirit (brandy) which raised the alcohol level to 19% and preserved the remaining natural sugars. After fermentation, the fortified wine was transferred into 650-liter American oak casks and the naturally oxidative canteiro process began. By utilizing the indirect warmth of the sun, the fortified wine became gently “maderized” over the course of 21 years.
$40.25
Original: $114.99
-65%BROADBENT MADEIRA BOAL SINGLE CASK 117 PORTUGAL 1998—
$114.99
$40.25Description
The Boal grapes for this wine, sourced from the western and southern stretches of the island, are a result of Broadbent’s long-term relationships with several growers. In 1998, each cluster was de-stemmed, crushed, and gently pressed before a spontaneous fermentation in stainless steel tanks. The fermentation was halted before completion by adding a neutral grape spirit (brandy) which raised the alcohol level to 19% and preserved the remaining natural sugars. After fermentation, the fortified wine was transferred into 650-liter American oak casks and the naturally oxidative canteiro process began. By utilizing the indirect warmth of the sun, the fortified wine became gently “maderized” over the course of 21 years.
