A deep, luscious, medium rich Madeira; tangy with crisp fruit, excellent with dessert and cheeses. Vineyards: Various quality vineyards grown at between 200m and 400m on the north of the island near Sao Vicente. Vinification: Blandy’s Duke of Cumberland underwent fermentation on the skins with natural yeast at between 24 degrees C – 26 degrees 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. Maturation: Blandy’s Duke of Cumberland was transferred to ‘estufa’ tanks where the wine underwent a cyclic heating and cooling process between 45 degrees C and 50 degrees 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. Specification: Alcohol: 19% ABV pH: 3.4 Residual Sugar: 91.9 g/l Total Acidity: 6 g/l tartaric acid. Serving & Cellarage: Blandy’s Duke of Cumberland is fined and does not require decanting. It is a superb accompaniment to dessert dishes, especially fruit, cakes, milk chocolate or custard puddings and soft cheeses. It has been bottled when ready for drinking and will keep for several months after opening.