Terras Madeirenses
Styles
Principal grape varieties
SercialBastardo (Trousseau Noir)Malvasia FinaMalvasia CandidaArns Burguer (Arnsburger)SyrahVerdelho (Verdelho Branco)Talia (Trebbiano Toscano)Carao De Moça (Folgasao)Cabernet-SauvignonMalvasia Branca De Sao JorgeArintoMerlotFolgasãoSauvignonAragonez (Tempranillo Tinto)CheninTinta Negra (Mollar Cano)Touriga FrancaTouriga NacionalChardonnayTinta 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
- Vines were introduced to Madeira by the first settlers in the mid-fifteenth century, with cuttings brought from mainland Portugal.
- The rugged orography prevents mechanisation: harvest, pruning, and green work are carried out almost exclusively by hand.
Product characteristics
- Basaltic soils with low pH generate high acidity in the musts, imparting a striking freshness, particularly in whites and rosés.
- Mild temperatures during ripening and low diurnal temperature ranges require longer maturation periods, balancing acidity and alcohol level.
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 PGI-PT-A0040
- Official trade body site — Instituto do Vinho, do Bordado e do Artesanato da Madeira