Fermentation off the skins with natural yeast at temperatures between 24°C and 26°C, in temperature controlled stainless steel tanks; fortification with grape brandy after approximately four days, arresting fermentation at the desired degree of sweetness.
Leacock’s Rainwater 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. The wine then underwent racking and fining before the blend was assembled and bottled.
Deep, dark and golden color. Characteristic bouquet of Madeira with notes of dried fruits and toffee. Sweet and full-bodied with a long oaky aftertaste.
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