Madeira

Small raised terraces allow vines to grow above Madeira's deep valleys. The volcanic soils are fertile and acidic, with plenty of organic matter. Weather stays mild through the year, though humidity and high yields can make full grape ripening difficult. The island is known for fortified wines, made with added grape spirit, with pronounced acidity and a long life in bottle. Ageing with heat produces nutty and lightly caramelised flavours. The grape names Sercial, Verdelho, Boal and Malvasia are associated with progressively sweeter styles, from dry to sweet. Tinta Negra makes up more than 80 percent of the harvest and can produce every sweetness style. Madeirense covers unfortified still and sparkling wines, and Terras Madeirenses is a protected geographical indication. Both names can appear on white, red and rosé wines. On a Solera wine, the date identifies the original base wine, not necessarily the bottling date.