Winemaking:
\nBlandy’s Rainwater underwent skin fermentation with natural yeast at between 24\u00b0C – 26\u00b0C in temperature controlled stainless steel tanks. After approx. After 4 days, fortification takes place with grape brandy, which stops the fermentation at the desired level of sweetness.
\nGrape varieties:
\nTinta Negra<\/p>\n
Tasting notes:
\nSoft and lush with flavors of pear, apricot and baked apple. Rich, buttery finish.<\/p>\n
Storage and server advice:
\nServed as an aperitif at a temperature of 10\u00baC. Served as a dessert wine at 16\u00baC.<\/p>\n
Food pairing:
\nDelicious with desserts. Can be served with fruit, especially pineapple, fruit salad, rich cakes, strong cheeses or chocolate. Also good with coffee as a digestive aid.<\/p>\n
Allergens:
\nContains sulfites.<\/p>\n
Reviews and prices:
\n. 85 points in Robert Parker;
\n. 85 points in CellarTracker.<\/p>\n","protected":false},"excerpt":{"rendered":"
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