Blandy's 10yo Malmsey

The shorter fermentation period of around 48 hours ensures that much of the natural grape sugars are retained in this wine and the Malmsey grapes produce a more raisin and toffee style of wine. The characteristic fresh acidity provides a counterbalance to the sweetness. In warm weather try chilling this wine.

Blandy's 10 year old Malmsey undergoes pelicular maceration followed by fermentation with natural yeast at temperatures between 18°C - 21°C in temperature controlled tanks. After approximately 48 hours, fortification with vinic alcohol takes place, arresting fermentation at the desired degree of sweetness.