Blandy’s Rainwater underwent fermentation off the skins with natural yeast at between 24°C – 26°C C in temperature controlled stainless steel tanks. After approximately 4 days, fortification with grape brandy takes place, arresting fermentation at the desired degree of sweetness. Rainwater 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. 18.0% ABV

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