Madeira is a fortified wine made on the Portuguese island of Madeira. The wine is defined by Hugh Johnson (Wine Companion: 1991, p.11) as a white wine with naturally high acidity whose fermentation is stopped part way through by the addition of alcohol spirit. This is then baked in ‘estufas’ (stoves) before ageing in barrels or big glass jars.

Wine grapes: Terrantez (r).