Madeira winemaking Flashcards
(9 cards)
Madiera winemaking until fortification
Here’s the condensed, no-sentence version:
Grape Reception
- regulated
- IVBAM reps must be present
- check: weight, health, potential abv
- only then: destemming & crushing
Crushing
- yes
Skin Contact
- varies by producer
- Tinta Negra: on skins, separated for medium-sweet & sweet
- some white grapes: some skin contact
- Sercial, Verdelho: no skin contact
- Bual, Malvasia (sweet styles): on skins → more phenols to balance sweetness
Fermentation
- usually stainless steel
- ambient yeasts
- timing & length = style-dependent
- full sweet: \~2 days, early fortification
- dry: \~1 week ferment
Madeira fortification
length of fermentation and timing of fortification depend on style:
full sweet may ferment 2d then fortified to retain sugar
Malmsey: halted when its sugars are (63-117 g/L)
Bual: (45-63 g/L)
Verdelho: 27-45 g/L
Sercial: 9 - 27 g/L
Terrantez: ranges in sweetness from that of Verdelho to that of Bual
dry for around a week
spirit: 96% abv grape spirit = neutral
free to purchase from everyone but quality must be app. by IVBAM
after fortification: 17-18%
Post ferment and fortification clarification Madeira
Post-fermentation clarification: Fining, filtering
clarified:
fined (commonly bentonite, gelatine, albumin)
filtered (usually diatomaceous earth)
Classifications: Style and quality
after clarified - tested and classified acc. to style and quality to determine maturation for each batch
Madeira Maturation
Aim and overall influence
aim: replicate hit, oxidative conditions across tropics in 1600s/1700s
effects:
gradual turning brown
primary turn tertiary (dried fruit)
warm = oxidation speed up = carmelisation of sugars
final style varies, flavours may include dried fruits, such as apricot and raisin, caramel, chocolate, nuts and often a smoky character
Estufagem
Here’s a shortened, clear version:
Maturation – Less Premium Wines
Estufagem (Heated Maturation)
- temp-controlled SS tanks or rooms
- 45–50°C (max)
- min 3 months
- not filled to top → ullage → oxidation
- IVBAM seals tank at start, breaks seal at end
- after: cool, filter, rest 6–12 months
- cannot sell before Oct 31, 2nd year after harvest
- baked/stewed style
- faster = less complex
- used for 3–5yo Tinta Negra
Cuba de Calor (Heated Tanks)
- most common
- SS or concrete tanks
- hot water coils/pipes
- bulk, low-cost wines
- typically \~46°C
Armazém de Calor (Heated Rooms)
- used by Madeira Wine Company
- large casks in steam-heated rooms
- gentler heat exposure
- 6 months to 1+ year
Canteiro
Here’s the clear and condensed version:
Canteiro (Premium Maturation)
- for high-quality wines
- no artificial heat
- aged in old 400–700L casks
- warm lofts/warehouses, sun-heated
- not filled to top → oxidation ↑
- IVBAM seals/unseals
- temps: 25–40°C (varies by location, warehouse zone – warmer near roof)
- young wines: start in warmest spots → moved to cooler areas for long aging
- high humidity
- evaporation despite humidity → abv rises to 19–20%
- evaporation = concentration of sugar, acidity, aroma, volatile acidity
- rarely racked, regularly topped up
- not sold before 3 years after Jan 1 following harvest
- can age over 200 years (e.g. 1795 Barbeito Terrantez)
Madeira Extended Maturation Options
- both methods
- beyond minimum period
- usually in larger wooden casks, SS or demijohns to limit further evaporation
- costly
- both estufagem and canteiro - can apply to IVBAM for an EU subsidy to offset (available for 5y beyond minimum, paid acc to vol. in hl
- strictly controlled
IVBAM seal and unseal after 5y - producer can apply to check in meantime and adjust if necessary (also under supervision)
after 5y - producer can decide if applies for another 5y subsidy
Madeira Blending
- most M. - NV
- blending vintages and vineyards for consistency
- diff. areas of warehouse give blending options
- blending batches of estufagem and canteiro possible
- ie: youngest can come from mainly estufas with addition from canteiroto add flavours = complexity
- RCGM can be added for sweetness and drier wines can be added to decrease sweetness
Madeira final adjustments
after blending
fining and/or filtered before bottling
colour:
* inexpensive and mid-priced: caramel can be added to improve colour
* if too deep - carbon fining can be used
- RCGM can be added for sweetness
- drier wines can be added to decrease sweetness
