H&H 15-Year-Old Verdelho

Being the largest owners of vineyards on Madeira, under the inspiring leadership of ‘Master Blender’ Humberto Jardím, H&H is able to control every aspect of the production process.

Yes

Due to the geography of our vineyard located at Quinta Grande where from, most of our Verdelho is produced the training of the vines planted in our property is in “espalier” extending itself on a 10 hectare terraced valley laid at 350 meters above sea level up to an altitude of 700 meters and this was a solution to improve the maturation of the grapes by opening the vines to the sun exposure and avoid the high level of humidity.

At arrival, the grapes are weighed and controlled in terms of healthiness and ripeness being checked the mandatory minimum potential alcohol degree. There-after they are unloaded into a reception hopper fitted with a continuous screw system that carries the grapes to the crusher/de-stemmer. The crushing process breaks the grape skins releasing the must from the pulp. Part of the wine produced is subject to maceration in order to provoke the maximum extraction. Another part of the wine-must is subject to a fermentation separated from the stalks and skins, and this is usually done by placing the grapes directly into the horizontal continuous press and the juice goes straight into the fermentation vats. Static decantation occurs and it ferments to the desired residual sugar level before being stopped by adding the alcohol.

Ageing is in old oak casks filled up to the top.