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Vinification Port

WINE MAKING (MADEIRA)

Madeira is one of the great fortified wines of the world alongside Port. Its ability to age is legendary. Madeira is produced on the sub-tropical island of the same name. The lush green volcanic island is rocky and mountainous, its vineyards planted on precarious terraces hewn from the steep cliffs and valleys. The unique character and style of Madeira is in part due to the process of `estufagem' or heating which is peculiar to this classic fortified wine. There are four fundamental Madeira grape varieties which, in turn, determine the four different styles of Madeira. The varieties are Malmsey, Bual, Verdelho and Sercial.

The vintage in Madeira begins in August when the earlier maturing varieties (Malmsey and Bual) are picked. The later maturing Verdelho and Sercial, grown on higher ground are picked from mid-September to late October. The grapes are gathered from countless small-holdings scattered around the Island and taken to the winery in the Island's capital, Funchal.

Fermentation takes place in stainless steel tanks with temperature control. All Madeiras are fortified with pure grape brandy at the appropriate stage during fermentation, determined by the grape variety and/or style being produced. The Malmsey and Bual are fortified early to retain their sweetness, while the Verdelho and Sercial are fermented until little or none of the natural sugars remain.

The Madeira is then submitted to the 'estufagem' or heating process. The wine is placed in a cask in the 'estufa' or hot house and heated slowly to approximately 45 degrees where it will remain for a period of about 3 months before being slowly cooled back. Once this process has been completed the different parcels of wines known as 'lotes' are matured in oak cask until required for blending.

It is at this point that the skill of the blender is paramount as all Madeira with the exception of Vintage is a blend of various ages.

History -  Philosophy - Vinification - Wines -  Addresses & Links
Vinification Port