Produced on Madeira Island, Portugal, about 900 km southwest of Lisbon, this wine comes from volcanic basalt-based soils and a subtropical climate moderated by mountain influences, with temperatures averaging 22°C in summer and 16°C in winter. The main vineyards lie in Estreito de Câmara de Lobos, Câmara de Lobos, São Vicente, and Ponta Delgada, primarily cultivating the Tinta Negra grape. Vines are trained using the traditional Latada system of low horizontal trellises. Harvesting occurs manually from late August to mid-October, in multiple passes for optimal ripeness. After destemming and crushing, fermentation with skin maceration in stainless steel tanks lasts 2–3 days, with frequent pump-overs, then is halted by adding neutral grape spirit to retain sweetness. Following traditional methods, the young wine undergoes Estufagem—a controlled heating process at 40–50°C for three months—then matures in oak casks or is blended with wines aged over three years for added depth and complexity.
Producer: Justino’s Madeira Wines
Winemaker: Juan Teixeira & Flávia Rosário
Region: Madeira
Style: Fortified (Medium-Dry)
Grape Varietals: Tinta Negra
Tasting Notes: Golden color. A pleasant and intense aroma of dried fruits and cooked apples. Light with a long dry finish. Notes of grape, apple, and walnut. Elegant and stylish Madeira.
Pairing: Aperitif or with tonic and a slice of lemon as a long refreshing drink. Light soups, salads, ham, dry fruits, almonds, walnuts
Ratings: Coming Soon
Produced on Madeira Island, Portugal, about 900 km southwest of Lisbon, this wine comes from volcanic basalt-based soils and a subtropical climate moderated by mountain influences, with temperatures averaging 22°C in summer and 16°C in winter. The main vineyards lie in Estreito de Câmara de Lobos, Câmara de Lobos, São Vicente, and Ponta Delgada, primarily cultivating the Tinta Negra grape. Vines are trained using the traditional Latada system of low horizontal trellises. Harvesting occurs manually from late August to mid-October, in multiple passes for optimal ripeness. After destemming and crushing, fermentation with skin maceration in stainless steel tanks lasts 2–3 days, with frequent pump-overs, then is halted by adding neutral grape spirit to retain sweetness. Following traditional methods, the young wine undergoes Estufagem—a controlled heating process at 40–50°C for three months—then matures in oak casks or is blended with wines aged over three years for added depth and complexity.
Producer: Justino’s Madeira Wines
Winemaker: Juan Teixeira & Flávia Rosário
Region: Madeira
Style: Fortified (Medium-Dry)
Grape Varietals: Tinta Negra
Tasting Notes: Golden color. A pleasant and intense aroma of dried fruits and cooked apples. Light with a long dry finish. Notes of grape, apple, and walnut. Elegant and stylish Madeira.
Pairing: Aperitif or with tonic and a slice of lemon as a long refreshing drink. Light soups, salads, ham, dry fruits, almonds, walnuts
Ratings: Coming Soon
