Diapositivo 1

1
(No Transcript)
2
Rich and impressive colours ranging from amber
to golden, aromas creating a luxurious and
harmonious bouquet vanilla, caramel, curry,
dried fruit, figs, cinnamon Unique flavours
arising from a fascinating island in the Atlantic
sharing its name with a wine Madeira!
3
Madeira Island
4
History of Madeira Wine

• Madeira Island discovery in 1419

• After colonisation, soils were cultivated with
  wheat, vines and sugarcane

• Historical records 25 years after colonisation,
  the island was already exporting Madeira Wine

• More than five centuries of existence

• Most diverse export routes Europe, Indies,
  Americas

• Vinho da Roda boat trips to India, wines
  reached high temperatures passing through tropics
  improved wine quality

• From nineteenth century, the vast majority was
  exported to Europe - England, France and
  Scandinavian countries - and Japan

- Episodes the celebration of the independence
of the United States of America in 1776, which
was commemorated with a toast made with Madeira
Wine!

• Symbolic examples George Washington and Thomas
  Jefferson, profoundly knowledgeable on Madeira
  Wine

- Winston Churchill, got to know and enjoy this
Wine during his visits to the island.
5
Madeira, the Island - Situated between
latitudes 35º and 45º north and longitude 17º
west, 1100 Km from the coast of Portugal, the
country to which it belongs, and 600 Km from the
African coast   - Total surface area of 740Km2,
with its highest point being Pico Ruivo, with an
altitude of 1861 metres   - Wine-growing
landscape deeply rooted in the island portrays a
myriad of colours which change from different
shades of green to reddish browns throughout the
year - Construction of terraces, sustained by
stone walling, is reminiscent of staircases which
in some parts of the island rise from the sea
into the hills, as if they were gardens embedded
in the landscape.
6
Wine-Growing Region
- Approximately 500 hectares
- Volcanic soil origin, mainly basalt
- Proximity to the sea
- Climatic conditions of hot, humid summers and
mild winters
- Characterised by very sharp slopes called
poios
- Irrigation water captured from highest areas of
the island, conducted through canals called
levadas
- Most traditional system is latada (trellised
vine), laid out horizontally
- Introduction of espalier vines with gentler
slopes on twentieth century.
7
Vine Varieties
- Most traditional grape varieties are
Sercial
Verdelho
Boal
Malvasia
Tinta Negra
- There others recommended and authorized.
8
Vine Varieties

• Can be differentiated by its high acidity and
  astringency
• Essentially cultivated in the North of the
  Island and in Câmara de Lobos at altitudes up to
  600 metres along the southern coast and up to 200
  metres in the North
• Produces dry wines.

Sercial

• Produces slightly more full bodied and less
  acidic wines than those made from the Sercial
  variety
• Cultivated at an altitude of approximately 400
  metres
• Produces off-dry wines.

Verdelho

• Great balance between acidity and sweetness
• Cultivated at latitudes varying from 100 to 300
  metres
• Semi-sweet, medium bodied and rich.

Boal
9
Vine Varieties

• First to be planted in the island, originated
  from Crete
• Generally found at altitudes of 150 to 200
  metres
• Produces sweet wines, being amongst the richest
  and smoothest of Madeira wines.

Malvasia

• Essentially cultivated in the South of the
  Island, in Funchal and Câmara de Lobos and in the
  North in São Vicente
• Tinta Negra produces Dry, Off-Dry, Semi-Sweet
  and Sweet wines, and accounts for 80 to 85 of
  total production.

Tinta Negra
10
Vinification Process

• Grapes are triaged for sanitary conditions

• Weighed and probable degree of alcohol verified

• Selection of grapes made in accordance with the
  type of wine to obtain

• Must is subjected to fermentation, partial or
  total

• Fortification with addition of vinous alcohol at
  96 Vol., interruption done in accordance with
  the degree of sweetness desired

• Four types of wine may be obtained dry, medium
  dry, medium rich and rich wines.

11
Vinification Process
Harvest
Transport
No skins
Reception
Pressing
Fermentation
Must
Estufagem
Blend
Ageing
De-skinning
Fortification (vin. alc. 96)
Blending
Filtration
Bottling
Single harvest
Fermentation
Must skins
Pressing
Canteiro
Ageing
With skins
12
Ageing
Estufagem The wine is placed in inox stainless
steel vats that are heated via a serpentine
method. Hot water, at a temperature between 45
and 50 degrees Celsius, runs through this
serpentine system for a period of never less than
three months. Once the estufagem is completed,
the wine is subjected to a period of estágio or
let rest for at least 90 days in order to acquire
the conditions that will make it possible for the
oenologist to finish the wine so that it may be
placed in a bottle with the required quality
guarantee. These wines may never be bottled and
commercialised before the 31st October of the
second year following the harvesting and are
typically batch wines.   Canteiro The wines
that are selected to age in Canteiro (this
denomination comes from the fact that casks are
placed on wooden support beams called
canteiros) are aged in casks, usually in the
top floors of the wine cellars, where the
temperature is higher, for a period of two years.
It has a type of oxidative ageing in the cask,
making the wine develop unique characteristics of
intense and complex aromas. Canteiro wines may
only be commercialised once at least three years
have elapsed, counting from the 1st January of
the year following the harvest.
13
Aromatic Evolution
Dry Fruit Chocolate Spices Honey Tropical
Fruit Laquer Ageing
Primary aromas Citrus Floral Tropical Fruit
Red Fruit
Pine Burnt Hazelnuts Eucalyptus Dried
fruit Chocolate Cinnamon Orange
zest Lacquer Coffee Tobacco Nutmeg
Cacao Toffee Tea Honey Brown sugar Oak Pepper Clov
es Hay Quince jam Vanilla
3-hydroxy-4,5-dimenthyl-2(5H)-furanone Sotolon
14
Types of Madeira Wine
 - year of harvest
- indication of age
- production process
- degree of richness
- colour
- structure
15
Year of harvest
Frasqueira or Vintage

• 100 of the grapes from the same harvest

-100 of the grapes of an only vine variety
(recommended or authorised)

• or of the mixture of recommended and/or
  authorised vine varieties with a minimum ageing
  of twenty years with outstanding organoleptic
  characteristics

• indication of year of harvest, the date of
  bottling and should be registered in a specific
  book entry.

Colheita

• 100 of the grapes from the same harvest

-100 of the grapes of an only vine variety
(recommended or authorised)

• or of the mixture of recommended and/or
  authorised vine varieties with a minimum ageing
  of five years with outstanding organoleptic
  characteristics

• indication of year of harvest, the date of
  bottling and should be registered in a specific
  book entry.

16
Year of harvest
Solera

• outstanding organoleptic characteristics

-ageing must have been in canteiro for a
minimum period of five years

• basis of a batch from which a quantity that must
  not exceed 10 is taken out of each cask every
  year for bottling, being replaced by an equal
  quantity of another wine of the same quality up
  to a maximum of ten additions, after which all
  the existing wine may be bottled at one time

• always indicate year of harvest as that of the
  first wine that is the basis to the batch and
  should be registered in a specific book entry.

17
Indication of age
Common to all -organoleptic characteristics in
conformity with typical quality standards for the
age in question -may have indication of vine
variety name -should be registered in a
specific book entry.
20 yo 20lt30
30 yo 30lt40
5 yo or Reserve 5lt10
15 yo or Extra Reserve 15lt20
10 yo or Special Reserve or Old Reserve 10lt15
Rainwater
Seleccionado
gt40 yo
3lt5
-maximum age indication five years -colour
between golden and half golden -bulk density or
lt 1,0150 g/ml
18
Degree fo richness
Extra dry
Medium sweet
Sweet
Medium dry
Dry
19
Other designations
Colour
- Very pale - Pale - Golden - Medium dark -
Dark.
Structure
- Light - Full-bodied - Fine - Soft -
Velvety - Mellow.
20
Madeira Wine Certification

• Viticultural Laboratory
• Accredited Laboratory, in accordance with the NP
  EN ISO/IEC 17025 referential General
  Requirements for the Competence of Testing and
  Calibration Laboratories
• Official Vitivinicultural Laboratory of the RAM
• Laboratory assay and testing for certification.

• Tasting Panel
• - 10 or more oenologists or other persons of
  renowned and undisputed competence in the area of
  oenology,
• Test the wines at the sensorial level
• Through binding advisory report concerning
  possible commercialisation, ensure their quality
  and genuinity.

21
Madeira Wine Institute

• Supervise and control production and
  commercialisation of wines
• Implement registration of fermentation,
  distilling, rectification, preparation and
  storage facilities
• Establish current accounts for inputs, outputs
  and stocks
• Collect samples of wine to be analysed
• Issue lead seals and certificates of origin.

22
Madeira Wine Foodmatching
A vast repertoire of gastronomic combinations is
possible with Madeira Wine and varying according
to the degree of sweetness of the wine. The more
refreshing dry wines may accompany smoked fish or
sushi, while the sweeter wines combine perfectly
with dried fruit, honey cake, dark or milk
chocolate. Off-dry wines are excellent with
consommé and French onion soup au gratin, or even
duck or goose foie gras, whereas semi-sweet wines
blend well with cheese soufflé or wild berries.
Unforgettable cocktails may also be made with
Madeira Wine.  The associations are delicious
and infinite. Discover more.