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Aroma: Dried earth, tangy mineral, roasted nuts.
Palate: Beeswax furniture polish, cane sugar and dried fruits.
Conclusion: It is medium to full-bodied, racy and enveloping, with tangy acids, a sweet and fleshy core and a long, penetrating finish.
Editor Choice: Described by Matthew Broadbent as having a Delicate and complex nose with hints of dried fruits and orange peel. Sercial is at 10 years old an excellent wine to drink.
HARVEST/VINTAGE NOTES: The harvest period started mid September, concluding the 2nd week of October. The grapes are de-stemmed, crushed and pressed. The must obtained was then allowed to ferment at a controlled temperature in stainless steel tanks. Fermentation is stopped after 6 or 7 days by addition of neutral grape spirit (96% minimum) in order to maintain the desired sweetness degree. Vinification is made in strict accordance with traditional methods. Aged in old oak cask in the traditional “Canteiro ”system. After maturing, the wine underwent racking, fining and filtering before the blend was assembled and bottled.
TECHNICAL INFORMATION:
Residual Sugar: 56.6 g/L
pH: 3.41
Total Acidity: 7.6 g/l (as tartaric acid)
Total Sulphur: 30 mg/L
TERROIR: Several mixtures of soils derived mainly of basalt, trachytes and trachydolerites, tufa, scoria and conglomerates. The geographical position and mountains landscape permit a very pleasing climate. Temperatures are about 22ºC in the summer and about 16ºC during the winter. With its mild humidity, the weather of the island is classified as subtropical with variations in temperature, humidity, and rainfall according to altitude.
ANNUAL PRODUCTION: Approximately 2,000 cases x 12/750 ml.
Wine Pairing: Dark Orange Chocolate