Blandys Rainwater underwent fermentation off the skins with natural yeast at between 24C 26C 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 45C and 50C 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