Winemaking:
Blandy’s Rainwater underwent skin fermentation with natural yeast at between 24°C – 26°C 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.
Grape varieties:
Tinta Negra
Tasting notes:
Soft and lush with flavors of pear, apricot and baked apple. Rich, buttery finish.
Storage and server advice:
Served as an aperitif at a temperature of 10ºC. Served as a dessert wine at 16ºC.
Food pairing:
Delicious 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.
Allergens:
Contains sulfites.
Reviews and prices:
. 85 points in Robert Parker;
. 85 points in CellarTracker.
