REGION: Madeira DOC
GRAPE(S): 100% Verdelho
TYPE: Wine - Fortified
BOTTLE SIZE: 750 ml
ALC BY VOL(%): 20%
Main Varietal Styles of Madeira
Verdelho (THIS WINE)
Sercial is the second driest and a medium-dry wine with high acidity. A smoky, honeyed and nut character, with caramelized, roasted citrus notes. The wines are slightly fuller in body than Sercial and line up #2 on the scale of density and sweetness with #1 being the driest and least sweet.
The driest and least sweet style of Madeira, it has high acidity and when mature it's typical citrus flavors evolve into a more complex almond, nut, ginger and dried floral set of aromas and flavors.
Coming it at #3 on the sweetness and least dry scale of the 4 noble Maderia wines, Bual is medium sweet, rich style of wine. The acidity however is still powerful enough to dominate the finish, providing energy and length to these extended barrel-aged wines. Highly aromatic with caramel, roasted nut, raisin and, toffee and coffee flavors. Bual also tends to be the darkest varietal Madeira in colour, but not the sweetest.
These are the sweetest and softest style of Madeira with the lowest apparent acidity in the wines. On the nose palate, the wines explode with toffee, caramel and vanilla aromas in huges density and length. Yet they still manage to maintain a fine, laser edge of acidity on the palate.
Verdelho is one of the most popular white grapes in all of Portugal but is most famously associated with the legendary fortified wines from the island of Madeira. At one time, it was was the most widely planted white grape in Madeira, but has since the phylloxera outbreak in the mid-1800s taken a back seat to Tinta Negra in plantings, though not in quality or popularity just like Bual/Boal, Sercial and Malmsey/Malvasia.
Pereira d'Oliveira (Vinhos), Lda, the official full name of the company that just goes by d'Oliveiras, is a hyper-traditional independent Madeira producer/shipper. The family-operated firm is headed by the fifth generation of descendants determined to maintain the traditions and distinctiveness with which their Maderia are made.
Since 1820 the company has evolved from 5 different producers/exporters that combined forces over the years to survive and bolster each other in a world that saw less and less Madeiras consumption. But, together they had the foresight over the decades to age large portions of their stocks in warehouses where the canteiro process turns these wines into these magical elixirs.
Frasqueira (sometimes called Garrafeira) on a vintage Madeira must be aged for a minimum of 20 years in cask and at least 2 years in the bottle before release. The special result of this long aging in barrel is only possible because of the warm, muggy tropical climate of the island, this is the canteiro process.
A frasqueira wine may be produced from a single varietal or a blend. A minimum of 85% of the stated vintage on the bottle is required. This does allow for topping up older barrels with younger wines throughout the aging process due to evaporation loss. To limit evaporation loss, a Frasqueira may be aged for additional time in glass demijohns after the period of cask aging (20 years).