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Madeira

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Tinta NegraSercialVerdelhoBoal / Bual (Malvasia Fina)Malvasia CândidaMalvasia Branca de São JorgeTerrantez (Folgasão)

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Producers · 2

Essential references

Blandy’s

Madeira

  • Every cellar room has its role: At Blandy’s, Francisco Albuquerque’s team monitors wines in twelve rooms in Funchal and Caniçal. Moving a cask, or choosing its position, helps guide its development in canteiro, the traditional maturation in warm cellars.
  • Bual and Sercial, two pleasures: ‘Bual 10 Years Old’ blends wines with a stated average age of ten years: dried fig, almond, caramel and spice, with sweetness balanced by acidity. ‘Sercial 10 Years Old’ offers candied citrus, almond and hazelnut in Madeira’s distinctive dry style.
Pioneers and renewal

Barbeito

Madeira

  • Choosing bottles over bulk: In 1991, with the arrival of Ricardo Freitas, Barbeito gave up bulk exports to concentrate on bottled wines. Maturation and blending became the focus of this new stage.
  • Sercial matures in the warmth of the cellar: ‘Sercial Reserva Velha 10 Years Old’ blends wines aged for ten to fourteen years in canteiro. This method allows casks to mature in contact with air, in the warmth of Madeira’s cellars.
  • Dry, lively and saline: ‘Sercial Reserva Velha 10 Years Old’, non-vintage: dried fruit, orange leaf and resin; a saline palate carried by lively acidity, followed by a dry, fresh, persistent finish.