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Alcoholic drinks from Madeira Demarcated Region
Madeira is a fortified wine from the Portuguese islands of Madeira and Porto Santo. The must ferments with its own yeasts and is stopped with neutral grape spirit of at least 96 % vol, early for sweet wines and late for dry ones. The wine is then aged warm, either heated in tanks (estufagem) at no more than 50 °C for at least 90 days, or in casks in warm lofts (canteiro) for at least 2 years.
| Grape must from the Madeira Demarcated Region | Natural potential alcohol of at least 9 % vol[madeira-pdo] |
| Neutral alcohol of wine origin, at least 96 % vol | Added during or after the fermentation[madeira-pdo] |
| Concentrated or rectified concentrated grape must from the region (optional) | May raise the total alcohol by no more than 8 % vol[madeira-pdo] |
| Starter | spontaneous (yeasts from the vineyard and the cellar) |
Total time across the recorded steps: 2.3 years
What changes: Ripe grapes are picked, mostly by hand, on small terraced island plots
Output: ripe grapes.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Madeira is a fortified wine from the Portuguese islands of Madeira and Porto Santo. The must ferments with its own yeasts and is stopped with neutral grape spirit of at least 96 % vol, early for sweet wines and late for dry ones. The wine is then aged warm, either heated in tanks (estufagem) at no more than 50 °C for at least 90 days, or in casks in warm lofts (canteiro) for at least 2 years. Made in 6 steps over 2.3 years. The longest step, or age in casks in warm lofts (canteiro), takes at least 2 years (Instituto da Vinha e do Vinho 2012) and runs at 30–35 °C (Perestrelo R 2023). Saccharomyces cerevisiae does most of the fermenting.
| Main step | at least 2 yearsSet[madeira-pdo] | Or age in casks in warm lofts (canteiro) |
|---|---|---|
| Temperature | 30–35 °CReported[perestrelo2023] | Or age in casks in warm lofts (canteiro) |
Port is fortified the same way, but Madeira is then deliberately aged warm, either heated in tanks (estufagem) or kept for years in casks in warm lofts (canteiro). Its spirit is neutral alcohol of wine origin of at least 96 % vol.
The specification caps volatile acidity at 1.2 g acetic acid per litre for wines up to 10 years old and 1.5 g/L for older wines.
Every number is labelled with how it is known. How this atlas is made
Madeira wine has been made on Madeira island since the 15th century and is tied to the Age of Discovery. The PDO file lists regional and national rules on it from 1913 (Decree 218), 1934 and 1957 among its supporting documents.
