3 - Madeira Winemaking Flashcards
Grapes arrival at the winery
- checked for weight, heath, potential alcohol
- IVBAM representatives must be present for the arrival of all grapes
- destemmed and crushed
Skin contact
varies according to the producer
- tinta negra are often fermented on their skins (particularly for medium sweet and sweet styles of wine)
- producers have introduced a period of skin contact for wines made from white grapes
Fermentation
- usually takes place in stainless steel vessels with ambient yeasts
- timing of fortification will depend on the style of wine that is being produced
- sweeter styles being fortified earlier in the fermentation to retain more residual sugar
- wine for sweet styles may ferment for little as two days
- wine for dry styles may ferment for around a week
- fortifying alcohol must be 96%abv grape spirit
- producers are free to purchase the alcohol from where they choose but the quality must be checked by IVBAM
- after fortification the wines will usually contain 17-18%abv
fining, filtering or clarifying
before maturation
-fined
bentonite, gelatine and albumin are commonly used
-filtered or clarifying
usually with diatomaceous earth
-batches of wines will also be tasted and classified according to their style and quality, this will determine their maturation pathway
maturation two options
process for modern madeira
replicates the hot, oxidative conditions that the wine was subject to when being shipped in the 17th and 18th centuries were
- ESTUFAGEM
- this process involves the wine being heated in temperature controlled stainless steel vessels called estufas
- vessels are heated to 45-50C (a maximum of 55C is permitted) using a heating coil or water jacket, and the wine must remain in tank for a minimum of 3 months.
- representatives from IVBAM seal the vessel at the start of maturation and will break the seal when maturation is complete
- although the tank is sealed, it is usually not filled to the top, permitting some oxidation
- wine is then allowed to cool, it is filtered and then left to rest for 6-12months
- wines may not be sold until the 31st October of the second year following harvest
- wines produced by estufagem used to be described as baked or stewed, however, the process has improved significantly over recent years
- that said this quick ageing process does not produce wines with the same level of complexity as the more gradual CANTEIRO process
- tends to be used for 3- and 5-year-old wines from tinta negra
maturation two options
process for modern madeira
replicates the hot, oxidative conditions that the wine was subject to when being shipped in the 17th and 18th centuries were
- CANTEIRO
- linger and more resource-intensive process associated with the higher quality
- matured in old oak vessels usually 400-700L in a warm environment
- loft of warehouse which are heated by the sun
- to help oxidation the vessels are left with a small headspace of air
- temperature usually range from 25-40C
- is common for a producers to own warehouses that reach different averages temperatures (depending on location and design)
- in the warehouses to have warmer areas vessels store nearer the roof and cooler areas vessels store nearer the ground
-normally young wines are stored in warmest conditions before being moved to the cooler areas for extended ageing
- humidity is high, but in these warm conditions, evaporation of water still causes
- alcohol to rise very gradually to 19-20%abv
- sugars rise
- volatile acidity rise
- aromas compounds concentrate
- rarely vessels are racked
- due to the loss of water vessels need regular topping up
- wines cannot be sold until 3 year the 1st January following harvest
- with the CANTEIRO system a representative of IVBAM must seal and unseal the vessels
further ageing
- carried in large wooden vessels, stainless steel vats or Demi-johns to limit further evaporation
- beyond the minimum permitted time periods for estufagem or CANTEIRO
- producers may apply to IVBAM for a EU subsidy to offset the cost of ageing wine if they agree to age it for further five years
- subsidy depends on the volume in hectolitres
- IVBAM will seal the vessels and then unseal it after 5 years
- producer can request permission to check the wine and adjust it as necessary with IVBAM supervision, with in the 5 years
-as the 5 years comes to an end the producer can decide whether to apply for another 5 year subsidy
the maturation processes used for Madeira have a significant impact on the style of the wine
-oxidation causes
(Colour to gradually turn to brown)
(Primary aromas to develop into tertiary notes and dried fruits)
-warm ageing conditions
(Speed up oxidation)
(Cause caramelisation of the sugars in the wine)
final wine have a range of flavours
- dependent on the style
- age and quality
- dried fruits such apricot and raisin
- caramel
- chocolate
- nuts
- often a smoky character
most of madeira is a non-vintage
- blending wines from
- different vintages
- different vineyards locations
- some variability amongst different vessels in different areas of the warehouse (this can help attain a certain style or achieve consistency
- consistency of style year on year is standard practice
- blending can also be used to achieve a certain style or for complexity
- youngest age category may be matured mainly is estufas but the blend may include some older CANTEIRO wines to bring greater complexity of flavours
- adjustments can be made as necessary
- fining and filtering before bottling
- caramel is used in a number of the inexpensive and mid-priced wines to add colour
- carbon fining can be used to remove colour
- RCGM can be added to increase sweetness if needed
- blending with some drier wine to decrease sweetness
As of 2015 all madeira must be labelled with a bottling date
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