Tinta Negra Mole.
Quality vineyards grown at about 600m on the south of the island in Camara de Lobos.
Blandy's Duke of Sussex underwent fermentation off the skins with natural yeast at between 24°C - 26°C C in temperature controlled stainless steel tanks. After approximately 5 days, fortification with grape brandy takes place, arresting fermentation at the desired degree of sweetness.
Blandy's Duke of Sussex was transferred to 'estufa' tanks where the wine underwent a cyclic heating and cooling process between 45°C and 50°C over a period of 3 months. After 'estufagem' the wine was aged for three years in American oak casks and then underwent racking and fining before the blend was assembled and bottled.
Alcohol: 19% ABV pH: 3.34 Residual Sugar: 50 g/l Total Acidity: 6 g/l tartaric acid
SERVING & CELLARAGE
Blandy's Duke of Sussex is fined and does not require decanting. It is excellent as an aperitif but is also exceedingly good with creamy starters, fish dishes and Indian cuisine. It has been bottled when ready for drinking and will keep for several months after opening.
Gold Medal – International Wine Challenge 1998
"This is fresh stuff, with a warm toasty character, apricot and marmalade flavours and a touch of gentle acidity. The finish is delicate and refreshing, and bursting with tangy, sweet lime." Wine Magazine, October 1998.
A light, delicate Madeira with clean fresh nutty flavours. Its dryness makes it an excellent aperitif wine.