Henriques And Henriques - Monte Seco 3 Year Old

Henriques And Henriques - Monte Seco 3 Year Old

Country of Origin


Key Information

Other Information

  • ABV18%

It is a light, pale, dry aperitif wine. Particularly delicious chilled or on the rocks and as a long drink with tonic, crisply dry and fruity and perfect to accompany canapes, nuts and shellfish. Blended from 90% Tinta Negra Mole and 10% Sercial and aged for 3 years in oak.

Madeira should be cellared upright. It loves light, heat and air, but hates frost.Never one to turn down any kind of alcoholic experience, we love this posh-as-you-like Madeira.

Madeira starts life as fermenting must and is then fortified, either to arrest fermentation for a Malmsey or a Bual, or after fermenting out, in the case of Sercial or a Verdelho (to a minimum of 17% alcohol) and undergoes its own very special maturation process. Fermentation takes place at different stages according to the grape variety used. Grapes are picked from mid-August up to the end of October and the special 'estufagem' of the wines begins in January.

The Estufa process: The unique character of Madeira was discovered in the 15th Century, when Madeira wines were used as victuals for ship's companies, stored in the holds of caravels. The blowsy heat of the ship's hold was found to have dramatically improved the wines, making them richer and more complex, as well as proving them to be the most stable in heat. This also demonstrated the great ageing potential that they had. The wines are estufa'd usually for 3 months in termperatures rising to 45 degrees C before being allowed to cool. Maturation then starts in wooden casks, which need not be topped up.

The wines are not bottled until they are at least 3 years old.

Invented in 1938 by Peter Cossart, father of John Cossart, Monte Seco was the first wine he made on his own at the age of 19. It was his answer in terms of Madeira to Fino and Manzanilla.

17 from Henriques & Henriques


Be the first to review, comment or discuss.


Don't miss the news.
Subscribe to our weekly newsletter.

Tag Cloud

Batanga Tequila Chris Churchman Pilla Brothers St Patrick's Day Rachel Orange Armagnac Sam Baxendale Lockdown Cocktails 40th Anniversary Andy Turner Rum Daffy's Dark n Stormy Shot Atlantic Bar and Brasserie Valentine's Adam Day Ron Coclon Herno Gin Pere Magloire Hannah Sharp Jerez The Pickled Olive Callooh Callay Andy Graham The Spirit Business Gin Masters Mecanica Birmingham Pussers Dishoom Josh Ambrose Timmy Falzon Denmark cocktails The Lakes Distillery Elliot Shenton Samantha Cox Hygge Woolton Holly Law Joe Wilkins St David's Day Christmas Toddy Chester Award Sacred Spirits Arcane Isaac Jones Reading Steven Young Mixologist Blended Malt Japan Rob Squire Petrus London Dom Dutch Antonio Palmarini Joe Lynn Spritz KIN Will Edmondson Andrew Miller Wine Sam Vesey Video Treacle Bar and Kitchen Jack Mitchell Robert Burns Bounty Rum Dave Marsland Coffee Matt Hurst Funkin Lanique Distll No9 Aviation Manchester craft beer Jindea Liqueur Select Aperitivo Old Tom Cai Anderson Italy Covid-19 Erin Davies Fling Bar Services Panos Dimou Native Sankey's Seafood Kitchen and Bar Calvados Hoxton Gin Halloween Whisky Le Verger Liverpool Alibi Venice Xander Driver Jefferson Marella 33CankStreet Byrrh Sommelier Luke Bensley Steel Bonnets Josh Beazeley Trailer Happiness Herno Mayfield Sherry The Milk Bar Black Fire Coffee Liqueur Cocktails Double Dutch Goslings Rum Estonia Prosecco Edinburgh Hofmeister One Percent Forest Viru Spry The Bitter Truth Pedrino Mr Black Lexa Ulijaszek RinQuinQuin Kyle Atkinson Goslings John Russell Little Mixers The Smugglers Cove IO Premium Elliot Doyle Marquis de Montesquiou