Regions

Madeira

mah-DAY-rah

A Portuguese Atlantic archipelago whose fortified wines are aged by heat, in heated vats (estufagem) or in casks in warm lodge lofts (canteiro).

Madeira is a Portuguese archipelago in the Atlantic whose fortified wine carries the Denomination of Origin (DO) Madeira or Vinho da Madeira. Fermentation is stopped by adding vinous alcohol at 96% vol, and the wine then goes through one of two heating processes: estufagem, in heated stainless steel vats, or canteiro, in casks usually kept in the warmer top floors of the wine lodges. IVBAM (Instituto do Vinho, do Bordado e do Artesanato da Madeira) is the certifying entity of Madeira Wine and attributes the lead seals needed to sell it.

How it is madeSherry fortification and ageing pathways

History and Heritage

IVBAM records that Madeira was discovered in 1419, after which its lands were cleared and cultivated with wheat, vines and sugarcane, and that the island was already exporting wine 25 years after colonisation began. Blandy's names the discoverer as the Portuguese captain João Gonçalves Zarco. Between the sixteenth and eighteenth centuries significant quantities went to the Indies and the Americas, and from the start of the nineteenth century the vast majority was exported to Europe and Japan, according to IVBAM. Blandy's states that Madeira reportedly accounted for over 75% of all wine imported into the United States in the 18th century, and that fortification with brandy was introduced in the mid-18th century. Blandy's also relates the legend of casks that returned improved from a round trip to India, which gave rise to the practice of vinho da roda (round trip wines) that the canteiro and estufagem methods now replicate in the lodges. Blandy's dates a disastrous oidium plague on the island to 1852.

Cossart Gordon & Co. states that it was established in 1745 and represents the oldest company in the Madeira trade; William Cossart joined in 1808
John Blandy arrived in Madeira in 1808 and in 1811 founded his own business as a wine shipper and general trader with his brothers Thomas and George, according to Blandy's
IVBAM records that the independence of the United States in 1776 was commemorated with a toast made with Madeira Wine
The Madeira Wine Association was founded in 1913; the Blandy and Leacock families joined in 1925, followed a few years later by the Miles and Cossart Gordon families (IVBAM producer profile of Madeira Wine Company)

Key Facts

IVBAM places the archipelago 1100 km from the coast of Portugal and 600 km from the African coast
IVBAM's website, consulted in 2026, gives the Wine-Growing Region as approximately 403 hectares
Tinta Negra accounts for 80 to 85% of total production, according to IVBAM
Estufagem heats the wine with hot water at 45 to 50 degrees Celsius for never less than three months; canteiro ages it in casks, usually in the lodges' top floors, for a period of two years (IVBAM)
IVBAM figures for the 2025 harvest record around 2,874 tonnes of grapes, and provisional production of around 24,518 hectolitres of DO Madeira fortified wine in the 2025-2026 wine campaign
In 2025 around 30,552 hectolitres of Madeira Wine were marketed, with France taking 29.6% and Portugal 18.4%, according to IVBAM
The Madeira Wine Institute was created in 1979; IVBAM, formed by merging it with the embroidery and handicraft institute, was created in June 2006

Geography and Climate

IVBAM describes Madeira as an archipelago of two inhabited islands, Madeira and Porto Santo, and the uninhabited Desertas and Selvagens, 1100 km from the coast of Portugal and 600 km from the African coast. It gives Madeira a total surface area of 740 km2, with its highest point at Pico Ruivo, 1861 metres. The soil is of volcanic origin, mainly basalt, and IVBAM credits the soil, the proximity to the sea and a climate of hot, humid summers and mild winters with giving the wine its particular characteristics. Blandy's says a mountain range running the length of the island creates seven distinct microclimates, with the north side cooler and more humid and the south side warm and sunny. The steep slopes are terraced into poios, and the most traditional training system is the latada, with the vines laid out horizontally; espalier vines, introduced in the twentieth century, may only be used on gentler slopes. The harvest runs from mid-August to October and is still done totally by hand, according to IVBAM.

IVBAM's website, consulted in 2026, gives the Wine-Growing Region as approximately 403 hectares; Blandy's website gives vineyards covering around 490 hectares
Blandy's describes the island's soils as acidic, rich in minerals, iron and phosphorus, yet low in potassium, and links them to the wine's acidity
Blandy's says vineyards are found from sea level up to 800 meters, and that grapes grown at lower altitudes can develop saline and iodine notes
Blandy's describes a mild sub-tropical climate with warm summers and temperate winters, with snow on the peaks on occasion

Ad hidden for this session.

Noble Grape Varieties and Wine Styles

IVBAM names Sercial, Verdelho, Boal, Malvasia and Tinta Negra as the grape varieties most used in Madeira Wine, with other varieties recommended and authorised. Decanter describes the four white grapes as producing styles from dry (Sercial) to medium-dry (Verdelho), medium-sweet (Bual) and sweet (Malvasia). Tinta Negra, introduced to Madeira in the eighteenth century, produces dry, off-dry, semi-sweet and sweet wines and accounts for 80 to 85% of total production, according to IVBAM; Decanter reports that only since 2015 can its name appear in its own right on the label. IVBAM calls Terrantez a rare variety that produces half sweet and half dry Madeira wines, and its sales statistics also record varietal wines from Bastardo and Malvasia Cândida.

Sercial: known in continental Portugal as Esgana Cão for its astringency and high acidity; grown at up to 600 metres on the south coast and 200 metres in the north; produces dry wines (IVBAM)
Verdelho: grown at approximately 400 metres; slightly more full bodied and less acidic than Sercial; produces off-dry wines (IVBAM)
Boal (Bual): grown at 100 to 300 metres; semi-sweet, medium bodied and rich (IVBAM)
Malvasia: IVBAM says Malvasia-Cândida, originally from Crete, was the first variety planted on Madeira, and that it and Malvasia-de-São-Jorge produce sweet-style wines; Cossart Gordon refers to Malvasia or Malmsey

Production Methods and Notable Producers

IVBAM describes a fermentation, partial or total, that is stopped by adding vinous alcohol at 96% vol according to the sweetness wanted, giving dry, medium dry, medium rich and rich wines. Blandy's states that its rich-style wines are fortified after approximately 24 hours while the drier styles ferment for 7 days. Blandy's states that today all wines have between 17.5% and 21% alcohol strength. In estufagem, the wine is placed in stainless steel vats heated by a serpentine carrying hot water at 45 to 50 degrees Celsius for never less than three months, then rests for at least 90 days. In canteiro, named after the wooden support beams (canteiros) the casks sit on, the wine ages in casks, usually in the top floors of the wine cellars where the temperature is higher, for a period of two years. Blandy's uses the canteiro method, in American oak casks in the warm attics of its lodge, for wines of superior quality. IVBAM's producer list names eight companies: CAF, Madeira Vintners; H. M. Borges; Henriques & Henriques; J. Faria & Filhos; Justino's; Madeira Wine Company; Pereira d'Oliveira; and Vinhos Barbeito.

Madeira Wine Company grew from the Madeira Wine Association of 1913; the Symington family, Port producers, formed a partnership with the Blandy family in 1989, and its brands are Blandy's, Cossart Gordon, Leacock's and Miles (IVBAM producer profile)
Henriques & Henriques dates back to 1850, built new facilities in 1992 and states that it owns the largest continuous vineyard on the island (IVBAM producer profile)
Pereira D'Oliveira is an independent, family-owned company that sells 3, 5, 10, 15 and 20 year old wines as well as harvests and frasqueiras (IVBAM producer profile)
Justino's has been established on Madeira since 1870; in 1993 it formed an association with a French wine and spirit distribution group and built a new winery (IVBAM producer profile)

Wine Regulations and Classification

Classification ladders

Aging tiers

Madeira Age Categories

Madeira 10 tiers, lowest to highest

10 Frasqueira Frasqueira (or Garrafeira)

The article names this tier without stating its criteria.

Canteiro: natural attic heat in oak casks, minimum 2 years; Colheita requires minimum 5 years; Frasqueira requires minimum 20 years

From this article, read from two or more sentences
9 Colheita

The article names this tier without stating its criteria.

Colheita designates a single-harvest wine aged in cask for a minimum of five years, while Frasqueira (or Garrafeira) denotes the highest tier: a single-vintage wine aged in cask for a minimum of 20 years before bottling.

From this article
8 Over 50 Years Old

By age, approved categories include 5, 10, 15, 20, 30, 40, 50 and over 50 Years Old.

over 50 Years Old

By age, approved categories include 5, 10, 15, 20, 30, 40, 50 and over 50 Years Old.

From this article
7 50 Years Old

By age, approved categories include 5, 10, 15, 20, 30, 40, 50 and over 50 Years Old.

50 years

By age, approved categories include 5, 10, 15, 20, 30, 40, 50 and over 50 Years Old.

From this article
6 40 Years Old

By age, approved categories include 5, 10, 15, 20, 30, 40, 50 and over 50 Years Old.

40 years

By age, approved categories include 5, 10, 15, 20, 30, 40, 50 and over 50 Years Old.

From this article
5 30 Years Old

By age, approved categories include 5, 10, 15, 20, 30, 40, 50 and over 50 Years Old.

30 years

By age, approved categories include 5, 10, 15, 20, 30, 40, 50 and over 50 Years Old.

From this article
4 20 Years Old

By age, approved categories include 5, 10, 15, 20, 30, 40, 50 and over 50 Years Old.

20 years

By age, approved categories include 5, 10, 15, 20, 30, 40, 50 and over 50 Years Old.

From this article
3 15 Years Old

By age, approved categories include 5, 10, 15, 20, 30, 40, 50 and over 50 Years Old.

15 years

By age, approved categories include 5, 10, 15, 20, 30, 40, 50 and over 50 Years Old.

From this article
2 10 Years Old

By age, approved categories include 5, 10, 15, 20, 30, 40, 50 and over 50 Years Old.

10 years

By age, approved categories include 5, 10, 15, 20, 30, 40, 50 and over 50 Years Old.

From this article
1 5 Years Old

By age, approved categories include 5, 10, 15, 20, 30, 40, 50 and over 50 Years Old.

5 years

By age, approved categories include 5, 10, 15, 20, 30, 40, 50 and over 50 Years Old.

From this article

Madeira is separately classified by sweetness into six categories from Extra-seco (up to 9 g/L RS) to Doce/Malvasia (over 64 g/L RS).
All production and commercialization, including aging minimums, is regulated by IVBAM, and all wines must carry IVBAM's registration seal.
EU regulations of 1986 require that a wine naming a grape variety contain at least 85% of that variety.

Tiers, criteria and figures come only from this article's own text. Tap a rung for its criteria and the sentence behind it.

Sweetness levels

Madeira Styles by Grape (Sweetness)

Madeira Full article 4 tiers, lowest to highest

4 Malmsey Malvasia

Malmsey is the sweet style at over 64 g/L residual sugar (often 100+ g/L), the richest and sweetest expression, made primarily from Malvasia de São Jorge.

over 64 g/L, often 100+ g/L residual sugar

Malmsey: sweet (over 64 g/L, often 100+ g/L RS), fig, coffee, chocolate, and butterscotch richness; high natural acidity ensures the finish is clean and lifted rather than cloying

From Madeira Styles by Grape (Driest to Sweetest)
3 Bual Meio-doce

Bual delivers medium-sweet richness at 45 - 64 g/L residual sugar, with caramel, raisin, roasted nut and dark toffee character balanced by a firm acid structure.

45 - 64 g/L residual sugar

Bual: medium-sweet (45 - 64 g/L RS), raisins, dark toffee, roasted nuts, and tropical fruit; an outstanding partner for blue cheese, chocolate desserts, and hard cheeses

From Madeira Styles by Grape (Driest to Sweetest)
2 Verdelho Meio-seco

Verdelho is the medium-dry style at 18 - 45 g/L residual sugar, a step richer with smoky, spicy and honeyed character and balanced acidity.

18 - 45 g/L residual sugar

Verdelho: medium-dry (18 - 45 g/L RS), smoky, spicy, and honeyed character with balanced acidity; the most food-flexible Madeira style, pairing with soups, seafood, and mild cheeses

From Madeira Styles by Grape (Driest to Sweetest)
1 Sercial Seco

Sercial is the dry style, up to 27 g/L residual sugar, with high acidity and citrus and green nut notes, producing the island's driest wines.

up to 27 g/L residual sugar

Sercial: dry style (up to 27 g/L RS), high acidity, citrus and green nut notes, best served well-chilled as an aperitif or with oysters and delicate fish

From Madeira Styles by Grape (Driest to Sweetest)

All Madeira styles must reach a minimum of 17.5% ABV regardless of sweetness level.
The hub text lists six legal sweetness categories, including Extra-seco (up to 9 g/L) and Rainwater (18 - 45 g/L), alongside the four grape-named styles.
The 2015 EU reforms elevated Tinta Negra to 'Recommended' varietal status; before 2015 its wines could only be labeled by sweetness level, not by grape name.

Tiers, criteria and figures come only from Madeira Styles by Grape (Driest to Sweetest) own text. Tap a rung for its criteria and the sentence behind it.

Geographic tiers

Portuguese Wine Denominations

Portugal Full article 4 tiers, lowest to highest

4 DOC Denominação de Origem Controlada

DOC is the highest classification tier in Portugal, equivalent to the EU's Protected Designation of Origin (PDO), with each DOC having legally defined boundaries, permitted grape varieties, maximum yields, minimum alcohol levels, and in some cases minimum aging requirements.

Examples Alentejo DOC Douro DOC Dão DOC Moscatel de Setúbal DOC

DOC is the highest classification tier in Portugal, equivalent to the EU's Protected Designation of Origin (PDO).

From Portuguese Wine Classification, read from two or more sentences
3 IPR Indicação de Proveniência Regulamentada

The article names this tier without stating its criteria.

Examples Pico IPR Biscoitos IPR

The IPR (Indicação de Proveniência Regulamentada), introduced in 1990, designated regions that had established regulatory bodies but had not yet attained full DOC recognition.

From Portuguese Wine Classification
2 Vinho Regional

At least 85% of a Vinho Regional wine must originate from the designated geographic area, with producers free to use international varieties alongside indigenous ones.

85% from named area

Examples Vinho Regional Lisboa Vinho Regional Transmontano

At least 85% of a Vinho Regional wine must originate from the designated geographic area, with producers free to use international varieties alongside indigenous ones

From Portuguese Wine Classification, read from two or more sentences
1 Vinho

The term Vinho (replacing the former Vinho de Mesa) indicates a basic table wine with no appellation requirement.

Examples Vinho Verde Vinho Regional Lisboa Vidigueira Sub-region

Each DOC region's CVR seal on the label confirms the wine has passed regulatory tasting and analytical requirements; the term Vinho (replacing the former Vinho de Mesa) indicates a basic table wine with no appellation requirement

From Portuguese Wine Classification

IPR, created in 1990, is now rarely seen on labels as most former IPRs have been elevated to DOC status or absorbed into larger DOCs.
The hub text states the IGP tier sits alongside the DOP rather than under it, sharing the same geographical area in cases such as the IGP Minho but with greater varietal flexibility.
Port and Madeira operate under their own parallel protected designation systems, overseen by the IVDP and IVBAM respectively.

Tiers, criteria and figures come only from Portuguese Wine Classification own text. Tap a rung for its criteria and the sentence behind it.

IVBAM is the certifying entity of Madeira Wine: it carries out the physical and administrative controls, controls stocks in the producing companies, attributes the lead seals necessary for its commercialisation and approves the labels and packaging used. The texts IVBAM lists are Regional Legislative Decree no. 1-A/2015/M of 9 January, the Vine and Wine Statute of the Autonomous Region of Madeira, and Implementing Orders no. 38/2015 and no. 39/2015 of 13 February, on labelling and on production and commercialisation. IVBAM classifies the degree of richness in five steps: Extra Seco (extra dry), Seco (dry), Meio Seco (medium dry), Meio Doce (medium rich) and Doce (rich). By age, IVBAM lists 5, 10, 15, 20, 30 and 40 years old and +50 years old. Colheita designates a wine at least 85% from the specified vintage, aged for a minimum of five years, while Frasqueira must be aged for a minimum of 20 years in wooden casks, according to Wines of Portugal.

IVBAM's indicative total sugars in g/L: Extra Dry up to 49; Dry 49 to 65; Medium Dry 57 to 80; Medium Sweet 80 to 96; Sweet from 96
Estufagem: hot water at 45 to 50 degrees Celsius for never less than three months, at least 90 days' rest, and no bottling or sale before 31 October of the second year following the harvest (IVBAM)
Canteiro: casks in the warmer top floors of the lodges for a period of two years, with sale only once three years have elapsed from 1 January after the harvest (IVBAM); Colheita requires minimum 5 years; Frasqueira requires minimum 20 years in wooden casks (Wines of Portugal)
Wines of Portugal states that a Colheita must be at least 85% from the specified vintage and at least 85% from a single grape variety, and that Colheita and Frasqueira labels must indicate vintage and bottling date

From the WineShopAffiliate

The map that explains this region.

The World Atlas of Wine, now in its 9th edition, is the book I open before any trip and after any bottle I could not place. Every region on this page has a map in it.$70.

See the Atlas

Visiting and Cultural Significance

Cossart Gordon ages its wines in the lofts of the lodges in Funchal. Blandy's says John Blandy bought up small property holdings over the course of nearly 20 years to form what is now the Blandy's Wine Lodge, some of the oldest lodges on the island. Pereira D'Oliveira receives tasting and sales visitors at Rua dos Ferreiros 107 in Funchal, in a listed building built in 1619 that was formerly the Liceu do Funchal. IVBAM's producer profiles place Henriques & Henriques in Câmara de Lobos and Justino's in Caniço. On serving, IVBAM suggests dry and medium dry Madeiras with aperitifs, medium dry also with soups, medium sweet with cheeses, and sweet Madeiras with sweets, chocolates and coffee.

Blandy's states that it is the only family among the founders of the Madeira wine trade that still owns and manages its original wine company
Blandy's suggests serving dry and medium dry styles chilled (12°C) and medium rich and rich styles slightly chilled (16°C)
IVBAM says irrigation water is captured from the island's highest areas and carried through canals called levadas, a system totalling 2150 km
Cossart Gordon says each room of its lodge has its own character, and that differing temperatures and humidity give the wines differing ageing profiles

Sources and last verified

Primary sources (IVBAM, Wines of Portugal, and producers' own sites for their own facts): https://vinhomadeira.com/o-vinho-madeira/historia, https://vinhomadeira.com/o-vinho-madeira/ilha, https://vinhomadeira.com/o-vinho-madeira/regiao, https://vinhomadeira.com/o-vinho-madeira/castas/sercial, https://vinhomadeira.com/o-vinho-madeira/castas/verdelho, https://vinhomadeira.com/o-vinho-madeira/castas/boal, https://vinhomadeira.com/o-vinho-madeira/castas/malvasia-candida-e-malvasia-de-sao-jorge, https://vinhomadeira.com/o-vinho-madeira/castas/terrantez, https://vinhomadeira.com/o-vinho-madeira/castas/tinta-negra, https://vinhomadeira.com/o-vinho-madeira/tipos-categorias, https://vinhomadeira.com/o-vinho-madeira/vinificacao-e-envelhecimento, https://vinhomadeira.com/o-vinho-madeira/estatisticas, https://vinhomadeira.com/ivbam/conheca-o-ivbam, https://vinhomadeira.com/ivbam/controlo-e-certificacao, https://vinhomadeira.com/o-vinho-madeira/agentes-economicos/madeira-wine-company-sa, https://vinhomadeira.com/o-vinho-madeira/agentes-economicos/henriques-henriques, https://vinhomadeira.com/o-vinho-madeira/agentes-economicos/pereira-doliveira-vinhos-lda, https://vinhomadeira.com/o-vinho-madeira/agentes-economicos/justinos-madeira-wines-sa, https://vinhomadeira.com/o-vinho-madeira/agentes-economicos, https://vinhomadeira.com/o-vinho-madeira/consumir, https://vinhomadeira.com/ivbam/regulamentacao, https://vinhomadeira.com/o-vinho-madeira/castas, https://www.winesofportugal.com/en/portuguese-wines/wine-styles/vinho-da-madeira/, https://blandys.com/en/about-madeira-wine/, https://blandys.com/en/about-us/, https://blandys.com/en/wines-portfolio/?e-filter-1c29d53-product_cat=blends-en, https://www.cossartgordon.com/our-wines/15-year-old.html, https://www.cossartgordon.com/, https://henriquesehenriques.pt/produto/sercial-10-anos/. Secondary source: https://www.decanter.com/premium/understanding-the-different-madeira-styles-413857-413857/. Last verified 2026-09-29

Ad hidden for this session.

Wines to Try

Blandy's Malmsey 5 Years
Listed in Blandy's blends portfolio as a 5 Years Malmsey in the rich style, from a family in the Madeira trade since 1811.
Buy on Wine.com Compare prices
Blandy's Verdelho 10 Years
A medium-dry Verdelho blend in Blandy's 10 Years range, according to the producer's portfolio.
Buy on Wine.com Compare prices
Henriques & Henriques Sercial 10 anos
A 10-year Sercial blend that Henriques & Henriques describes as dry on the palate, with walnut and wood flavours and fresh acidity.
Buy on Wine.com Compare prices
Cossart Gordon 15 Year Old Bual
Aged in American oak casks in the canteiro system in the lofts of the lodges in Funchal, according to Cossart Gordon, which dates itself to 1745.
Buy on Wine.com Compare prices

New to Wine.com? $15 off $150+ with codeFALLHAUL15

Wine with Seth may earn a commission on Wine.com purchases at no cost to you. Wine links are for adults 21 and over.

How to Say It

estufagemesh-too-FAH-zhehm

canteirokahn-TAY-roo

Frasqueirafrash-KAY-rah

Colheitakol-YAY-tah

Funchalfoon-SHAHL

Verdelhover-DEL-yoo

Malvasiamal-vah-ZEE-ah

Sercialser-SYAHL

Exam Study NotesWSET / CMS

Madeira = Portuguese Atlantic archipelago (Madeira and Porto Santo inhabited; Desertas and Selvagens uninhabited), 1100 km from Portugal and 600 km from the African coast (IVBAM); volcanic soil, mainly basalt; terraces called poios; latada training; hand harvest mid-August to October
Styles by grape (Decanter): Sercial dry, Verdelho medium-dry, Bual (Boal) medium-sweet, Malvasia (Malmsey) sweet; Tinta Negra = 80 to 85% of total production (IVBAM), named on labels in its own right since 2015 (Decanter)
Fortification: fermentation stopped with vinous alcohol at 96% vol according to the sweetness wanted; IVBAM richness steps are Extra Seco, Seco, Meio Seco, Meio Doce and Doce
Estufagem = stainless steel vats, hot water at 45 to 50 degrees Celsius for at least three months, then at least 90 days' rest, no sale before 31 October of the second year after harvest; Canteiro = casks in warm lodge top floors for two years, no sale until three years from 1 January after harvest (IVBAM)
Age indications: 5, 10, 15, 20, 30, 40 and +50 years old (IVBAM); Colheita = minimum 5 years; Frasqueira = minimum 20 years in wooden casks (Wines of Portugal); IVBAM certifies Madeira Wine and attributes the lead seals

Drinking your way through Madeira?

Track every bottle in your Tasting Journal in the Wine with Seth app.

Start your Journal