Madeirense
Styles
Principal grape varieties
SercialBastardo (Trousseau Noir)Malvasia FinaMario Feld (Pinot Noir)Malvasia CandidaArns Burguer (Arnsburger)SyrahVerdelho (Verdelho Branco)Talia (Trebbiano Toscano)Carao De Moça (Folgasao)Cabernet-SauvignonMalvasia Bianca (Malvasia Bianca Lunga)Malvasia Branca De Sao JorgeMerlotFolgasãoLilasSauvignonAragonez (Tempranillo Tinto)CheninTinta Negra (Mollar Cano)Touriga FrancaTouriga NacionalRio GrandeChardonnayTinta BarrocaMalvasia Candida Roxa (Malvasia Di Sardegna Rosada)Deliciosa
The Portuguese regulator (IVV) does not distinguish principal vs accessory varieties — every authorised casta is listed together in the caderno de especificações.
Terroir
Human factors
- The predominant training systems are the latada (pergola) and the espalier, each adapted to the environment and the intended production style.
Product characteristics
- Basaltic soils with low pH generate high natural acidity, imparting a striking freshness — most pronounced in whites and rosés.
- Low diurnal temperature ranges and mild ripening-season temperatures necessitate extended maturation periods, bringing acidity and alcohol into balance.
Terroir / wine link
- Basaltic soils with low pH yield musts and wines with elevated acidity, conferring the characteristic freshness of «Madeirense».
Facts drawn from the cahier's terroir-link section (Lien au terroir) by automatic interpretation — see the the caderno de especificações.
Sources
- eAmbrosia register (EU) — File number PDO-PT-A0039
- Official trade body site — Instituto do Vinho, do Bordado e do Artesanato da Madeira