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The Society’s Full Rich Madeira, 3 years old
Madeira from Madeira
The Society's Full Rich Madeira is made from tinta negra mole grapes from vineyards grown at about 200m on the north of the island of Madeira near São Vicente. It undergoes fermentation on the skins with natural yeast at between 24º to 26ºC in autovinification tanks. After approximately 48 hours, fortification with grape brandy takes place, arresting fermentation at the desired degree of sweetness. The wine is then transferred to estufa tanks where it undergoes a cyclic heating and cooling process between 35º to 40ºC over a period of three months. After estufagem the wine is aged for three years and then undergoes filtration and fining before the blend is assembled and bottled. This makes a fine accompaniment to dessert dishes, especially fruit, cakes, chocolate puddings and soft cheeses. It will not improve further with keeping but will remain in good drinking condition for several months after opening. It does not require decanting.
Price:
£14.50
Bottle
Price:
£174.00
Case of 12
In Stock
Code: MA21
Wine characteristics
- Madeira
- 7 - Dessert sweetness
- 75cl
- 19% Alcohol
- bouquet/flavour marked by oak
- Stopper cork, ie sherry
Madeira Wine Company
The Madeira Wine Company has come a long way since it was formed in 1913: today, it accounts for around 35% of the island’s total Madeira production.
It began as the joint venture of two producers who wanted to survive a bleak economic period by pooling their resources and reducing costs. They formed the Madeira Wine Association, and over the years several other companies joined them to brave the increasingly competitive and costly market.
One of the most notable additions was Blandy’s, who came on board in 1925, at the same time as Leacock’s. Along with Cossart Gordon and Co, who joined in 1953, and Rutherford and Miles, these four companies today make up the main brands associated with the company’s premium Madeira production.
Blandy’s is the company that has had by far the most involvement in the running of organisation, perhaps due to its significant experience: the only remaining Madeira company that is still family-run, in 2011 it celebrated 200 years of production, having made a considerable contribution to the history and development of Madeira.
John Ernest Blandy became chairman of the Madeira Wine Company in 1925. His right-hand man was a previous Blandy’s manager, Thomas L Mullins, who instilled in the union a spirit of keeping each company true to its own style while reducing overheads. This ethos exists to this day, which is perhaps why the organisation has lasted as long as it has.
The Madeira Wine Association didn’t become The Madeira Wine Company until 1981. By...