Vinification: Cossart Gordon Viva Dry underwent fermentation off the skins with natural yeast at between 24°C - 26°C C in temperature controlled stainless steel tanks. After approximately 5 days, fortification with grape brandy takes place, arresting fermentation at the desired degree of sweetness.
Maturation: Cossart Gordon Viva Dry was transferred to 'estufa' tanks where the wine underwent a cyclic heating and cooling process between 45°C and 50°C over a period of 3 months. After 'estufagem' the wine was aged for three years in American oak casks and then underwent racking and fining before the blend was assembled and bottled.
Serving & Cellarage: Cossart Gordon Viva Dry is fined and does not require decanting. It is excellent as an aperitif but is also exceedingly good with creamy starters, fish dishes and Indian cuisine. It has been bottled when ready for drinking and will keep for several months after opening.
Tasting Notes: Topaz colour with golden reflections. Very fresh, with a characteristic bouquet of dried fruits and orange. Dry, well balanced and a long aftertaste with notes of oak.
Plataforma 3, Pavilhão T, ZFI da Madeira 9200-047 Caniçal, Madeira, Portugal.