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. ...

Madeira is a fortified wine that depends upon heat & evaporation to create consistent long lasting styles. The Canteiro process is employed for all 10, 15 & 20 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 brilliant, old gold colour with green nuances. Aroma of dried fruits namely raisins, hazelnuts & walnuts & some wood in very good balance. Complex, medium dry palate of bitter almond, dried fruits, spices, green pepper & some wood. Tannins & acidity in good balance. A lasting aftertaste with the slight tang typical of this varietal. Ideal digestif or served with rich soft cheeses. ...

Madeira is a fortified wine that depends upon heat & evaporation to create consistent long lasting styles. The Canteiro process is employed for all 10, 15 & 20 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 brilliant, old gold colour with green nuances. Aroma of dried fruits namely raisins, hazelnuts & walnuts & some wood in very good balance. Complex, medium dry palate of bitter almond, dried fruits, spices, green pepper & some wood. Tannins & acidity in good balance. A lasting aftertaste with the slight tang typical of this varietal. Ideal digestif or served with rich soft cheeses. ...

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. Verdelho produces an off-dry style & exhibits delicious mouthwatering acidity. An amber coloured, medium-dry wine with medium body & acidity. It has a rich aroma & a flavour of dried fruits, nuts & caramel. It is vibrant with a long, well-balanced finish. Enjoyed with pate & consummes. 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. Billiant, dark golden colour with amber shades. Flavours of dried fruits on the palate. Ideal with consummes & pates. Madeira should be cellared upright. It loves light, heat & air, but hates frost. ...

Floral aromas together with delicious tones of exotic fruits. Dry, round & mellow with hints of dried fruits. ...

The nose is vibrant with aromas of redcurrant, strawberry, blackberry & black plum. These fresh fruit aromas are overlaid with hints of spices. The mouth is well balanced with fresh fruit notes. ...

Medium-bodied red with flavours of wild strawberries dominating the crisp palate. ...

Fruity & delicate with notes of raspberries & blackcurrants. This wine is light salmon pink & a great value summer wine. ...