In the island nicknamed "pearl of the Atlantic", the generous wine "Madeira" is produced. This wine has an outstanding longevity, complex aromas and a distinctive flavor that has gained worldwide notoriety.

The island of Madeira has a typical Mediterranean climate: mild temperatures throughout the year and low thermal amplitudes, although the atmospheric humidity is always high. The soils are of volcanic origin and not very fertile. The relief of the island is very irregular, so the vineyards are planted on the slopes of volcanic origin.

The most planted variety is Tinta Mole, however there are also rarer grape varieties such as Sercial, Boal, Malvasia and Verdelho.

The best wines of Madeira are those that come from the vineyards planted in the zones of lower altitude. The Malvasia grape variety has been one that has long stood out in the production of Madeira's generous wine. In addition to the Malvasia grape variety, the grape varieties Sercial, Boal and Verdelho are used in the production of Madeira, which give four levels of sweetness to the wine (sweet, medium sweet, dry and dry medium).

Madeira wine began to be exported to the whole world from the 18th century. The barrels of wine were transported in boats, so they were subject to numerous temperature variations until they reached the destination. Once in the destination, there was wine that was not being sold, it returned to the destination of origin. Once in Madeira, it was verified that the wine was much more aromatic and with new flavor. In this way, from 1730, the barrels of Madeira began to be sent on long trips in order to ascertain the qualities of the wine.

In the early nineteenth century, producers began to study ways of reproducing the warming and cooling phenomena to which wines were subjected on the high seas. Frying and grading were the processes used to simulate the heating / cooling actions and consequently to improve the qualities of the "Wood".

In the stew the wine is heated in containers for three months. It is a relatively fast, cheap and used process in the less complex and less quality wines. In the method, the wine is placed in wooden kites that are placed next to the roof of the cellars, in order to receive more heat and sun.

The aging period of the wine determines the quality of a wood. Madeira wines can be classified according to the years of aging: five, ten and fifteen years. Madeira wines aged over twenty years and made from a single variety are called Frasqueira or Vintage. Recently a new category in Madeira wine has appeared, the wines of Colheita, produced from a single grape variety, however younger than the Frasqueira. Lower-range wines are marketed without any indication of age.

In addition to its extraordinary qualities with regard to the aromas and the taste of Madeira wine, this generous wine has an unusual longevity. Madeira is virtually eternal, since many years after its bottling, its characteristics remain unchanged.