Madeira

Madeira wines, like Port, are also fortified. The type of wine and its taste depends on the varietal utilized:

• Malvasia - for dark, sweet desert wines
• Bual - for wines with a semi-sweet taste suitable for cheese and deserts
• Sercial - for apertif wines to accompany soup or fish
• Veldelho - for wines with a tawny colour suitable for meat or madeira cake

The same production process "estufagem" is used to this day. After fermentation, fortification and racking the wine "cooks" in barrels in the sun with the help of hot water vody in pipes for 4 to 6 months at a temperature of 45 - 65 °C. The top part of the barrrels have opening for airing. As a result, the wine evaporates and must be refilled.

Due to special technological processes during production, a well closure manage and stored Madeira can practically last forever. Some manufacturers pride themselves on having 200 year old bottles with the original closure.