We begin making the wine in traditional fashion by fermenting the two grapes separately in stainless steel tanks. Half way through alcohol fermentation we will “fortify” the wine by adding a clear, flavorless brandy. This process will raise the total alcohol to a level that is toxic to the yeast. When the yeast dies, the unfermented sugar becomes the sweetness level of the wine. This is why you have a high level of alcohol and intense sweetness. The fortified wine is then moved into barrels for extended aging (36 months).
Othello will show dominant fruit tones in its youth and develop beautiful complexity each year in cellaring. Drink now or age to 2031.