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Madeira Wine

Madeira is a fortified wine made in the Madeira Islands. The alcoholic strength varies between 17% and 22% in volume and has a sugar content between 0 and 150 grams per liter.

The fermentation is made in a way that some sugar is left, interrupting it in diferent moments to get dry or sweet wines. Dry wines result from a full fermentation.

Madeira is a wine suitable to festivities and conviviality, which is drinked as an aperitif and digestive. It can be found in this categories: current, 5 years, 10 years, 15 years, 20 years, 30 years and more than 40 years.

The most common variety from which 90% of Madeira Wine is produced is Tinta Negra Mole that is subjected in buildings called estufas (hothouses).

This technique consists in leaving the wines protected from air and in a temperature of 50ºC for 90 days. After that it goes to a stage period for more 90 days in an ambient temperature exposed to air, causing it to oxidize and acquires an unique aroma and taste and a brown or yellowed coloration, characteristic of a new Madeira Wine.

The other 4 varieties are destined to fine wines, in general destined to a natural aging in the casks without using "estufa" (hothouse) and later marketed for better prices.

When marketed with the designation of the variety, they are: Sercial - dry, Verdelho - half dry, Boal - half sweet and Malvazia - sweet (the last one has an exceptional aroma and taste hard to find another in the whole world).


Tinta Negra Sercial Verdelho Boal Malvazia

Half Sweet Sercial Verdelho Boal Malvazia

Madeira Islands Portal