Denna Madeira kommer fr\u00e5n Vinfirmaet Ferraz, som producerar n\u00e5gra av de b\u00e4sta Madeira-vinerna. Idag \u00e4r bolaget under Madeira vinbolag, som r\u00e4knar 9 av de b\u00e4sta vinf\u00f6retag p\u00e5 \u00f6n.<\/p>\n
Ferraz Medium Rich Madeira har en trevlig och typisk karakt\u00e4r f\u00f6r en ung Madeira. Den har en doft av torkade frukter och en touch av ek. Det \u00e4r halvr\u00f6d och smakar av torkade frukter, kryddor samt lite ek.<\/p>\n
Madeira kan njutas nu.<\/p>\n
Servera Madeira vid 18-20\u00baC f\u00f6r efterr\u00e4tter, kakor eller ost.<\/p>\n
Vin har gjorts i Madeira sedan 1700-talet – och alltid efter den speciella tillverkningsmetoden ”Estufagem”. I tidigare tider, d\u00e4r druvorna kom fr\u00e5n sm\u00e5 byar l\u00e5ngt ifr\u00e5n huvudet och handelsstaden Funchal, var det farligt att transportera vinet \u00f6ver Vulcana-\u00f6n efter h\u00f6sten p\u00e5 h\u00f6sten, s\u00e5 du var tvungen att v\u00e4nta p\u00e5 v\u00e5ren.<\/p>\n
Under den mellanliggande perioden lagrades vinet i t\u00e4ta tygv\u00e4skor upp under hustaken, d\u00e4r det utsattes p\u00e5 h\u00f6sten av extrem v\u00e4rme och p\u00e5 vintern f\u00f6r kallt. H\u00e4rmed fick Madeiraen sin unika br\u00e4nt karakt\u00e4r och var samtidigt ”h\u00e4rdad”, s\u00e5 det \u00e4r det mest slitstarka vinet i v\u00e4rlden. De b\u00e4sta Madeias kan ligga p\u00e5 \u00f6ver 100 \u00e5r – ja, du har till och med smakat mer \u00e4n 200 \u00e5r gammal Madeira, som bara var h\u00f6gst. Vissa tillverkare anv\u00e4nder fortfarande den gamla metoden idag, men de flesta anv\u00e4nder en mekaniserad form, d\u00e4r i temperaturstyrda utrymmen provocerar denna temperaturutbyte.<\/p>\n","protected":false},"excerpt":{"rendered":"
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