Negramoll is the local name for Tinta Negra, one of the workhorse grapes of Madeira (Negra loosely translates to "soft black;" the name "Mollar" comes from the Latin word mollis, meaning soft - perhaps because the berries are soft to the touch.) Partially fermented with whole clusters (about 30%). The fruit from each site is vinified separately—in American oak, old chestnut barrels and tank—and then blended. Élèvage is in 600L French barrels. All fermentation is done with native yeasts, and temperatures are not controlled. Her wines have a stunning purity and vibrancy, achieved through her patient, meticulous work. The wine is pale rose-colored, and incredibly clean on the palate. Floral on the nose, with subtle acidity and some sour and earthy fruit combinations. Serve this ultra rare bottle with a slight chill, and enjoy the play between grilled chicken or pulpo (the char and the flavors of this wine will be great) or with other spiced Moroccan dishes.