# Cossart 5 Years Old Verdelho (NV)

- **Producer:** Cossart Gordon
- **Colour:** other
- **Type:** fortified
- **Grapes:** Verdelho
- **Region:** Madeira, Portugal
- **Style:** Classic
- **Alcohol:** 19.0%
- **Average price:** €27
- **Contains sulphites:** No
- **When to drink:** Now or Later
- **Serving temperature:** 12–12 °C
- **Aromas & flavours:** orange, vanilla, chocolate, cloves, caramel, almond, raisin, hazelnut, dried fruit

## About this wine

Cossart 5 Years Old Verdelho is a fortified wine from the island of Madeira, Portugal, produced by Cossart Gordon, the oldest company in the Madeira wine trade, established in 1745. This Non-Vintage wine is made from 100% Verdelho grapes. The Verdelho grape is known for producing wines that offer a distinct character within the Madeira spectrum, balancing dryness and richness with notable acidity. The wine is aged using the traditional 'Canteiro' system, a process that contributes to its unique profile and longevity.

## Interesting facts

- Cossart Gordon is the oldest Madeira wine company, founded in 1745.
- Verdelho is often called the 'overlooked' Madeira grape.
- Madeira wines are known for their exceptional longevity.
- The 'Canteiro' system involves aging wine in lofts with gentle heating.

## Food pairing

The wine's medium-dry character and vibrant acidity cut through richer textures and fats, while its complex fruit notes complement savory dishes. It also acts as a bridge to slightly sweet or tangy elements.

## Wine making process

The production of Cossart 5 Years Old Verdelho begins with the fermentation of Verdelho grapes off the skins in stainless steel tanks at controlled temperatures. Natural yeast is used, and fermentation is arrested with the addition of grape brandy after 4-5 days to achieve the desired sweetness. The wine then undergoes aging in American oak casks via the 'Canteiro' system. This traditional method involves storing the wine in lofts and gradually transferring it to cooler areas over time, a process known as 'estufagem', which imparts oxidative notes and contributes to the wine's aging potential.