Cossart Gordon 15 year old Bual underwent fermentation off the skins with natural yeast at between 18°C - 21°C in temperature controlled stainless steel tanks. After approximately 3 days, fortification with grape brandy takes place, arresting fermentation at the desired degree of sweetness.
Plataforma 3, Pavilhão T, ZFI da Madeira
9200-047 Caniçal, Madeira, Portugal.
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