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The estufagem process is what makes Madeira wine so unique. Intended to simulate the effects of the long tropical sea voyages in the 18th and 19th centuries, it describes the process by which Madeira wines are heated to accelerate their development and maturation. This madeirisation – the combination of heat and oxidation – is what produces Madeira’s distinctive profile, producing flavours of dried and cooked fruit, caramel, smoke and rancio characters.
Shallow, thigh deep, open granite tanks used for fermenting Port wines.