The 10 year old Boal is a brilliant deep amber colour. Intense characters of molasses and raisins on the nose. Medium bodied, the wine is powerful with very complex flavours of spices and nuts on the long, pleasant finish.
- Feature(s): Vegan, Vegetarian
- Winemaker: Juan Teixeira
- Alcohol (ABV): 19 %
- Acidity: 5.9 g/l
- Residual sugar: 93.3 g/l
- pH: 3.52
Justino's source their grapes from vineyards located in Estreito da Calheta, Calheta, Arco da Calheta, Estreito de Câmara de Lobos and Campanário. Almost all of the vines are planted on miniscule terraces, known as 'poios' and are cordon trained, mostly single but some bilateral. Of volcanic origin, the composition of the soils varies depending on the altitude of the vineyard. Most of the island's soil is made up of basaltic matter. At low altitudes the soils are darker and more compact, indicating high levels of iron, while at higher altitudes, trachytic rocks with their rough, gritty surface are more evident.
The grapes were destemmed, crushed and pressed. The must obtained was then allowed to ferment at controlled temperature (16ºC) in stainless steel tanks. Fermentation was stopped after three to four days by the addition of a neutral spirit (96%) in order to maintain the desired sweetness, in this case 93.3g/l. The wine was then aged in old oak casks in the traditional 'Canteiro' system. After maturation the wine underwent racking, fining and filtering before the blend was assembled and bottled.
Decanter World Wine Awards 2014
International Wine Challenge 2014
Justino's is one of the oldest producers of Madeira, having been in existence since 1870, when it was known as Justino Henriques. Today, Justino's is owned by the French company La Martiniquaise, which built a modern winery in Cancela, Santa Cruz. With these facilities, they sought to combine traditional vinification practices with the most advanced technology. Fruit is sourced from all over the island, with only the best areas and vineyards selected for the different grape varieties. The robustness and longevity of Madeira, even once opened, allows for endless experimentation with food pairings and drinking occasions.