“Dry, bitter almonds. Lovely balancing acidity and hazelnuts on the finish, which is long and satisfying.” IWSC
Vinification- Blandy's 10 year old Sercial undergoes pelicular maceration followed by fermentation with natural yeast at temperatures between 18°C - 21°C in temperature controlled tanks. After approximately 7 days, fortification with vinic alcohol takes place, arresting fermentation at the desired degree of sweetness.
Aging- Blandy’s 10 year old Sercial is a blend of wines with an average of 10 years in seasoned American oak casks. The wines were aged at the family’s Lodge in Funchal in the traditional ‘Canteiro’ system, whereby the wine is gradually transferred from the higher floors where the temperatures are higher, to the middle floors and eventually to the ground floor where temperatures are cooler. The process of transferring the barrels is absolutely critical to ensure the right balance of ullage and concentration. All through the ageing process, the primary fruit flavours of the wine are gently transformed into tertiary dried fruit notes that produce unique Madeira hallmark bouquet. This wine was regularly racked during this ageing process and was fined before bottling.