We land at the Portuguese island of Madeira. Here our grape is called Malvasia candida (white) of Madeira and as for the wines of the Canary Islands, the English talent scout merchants - hence the names Malmsey and Rich Malmsey - have done their best to make them known to the wide public together with the other wines of this island district. More or less sweet liqueur wines have a history of more than five centuries behind them and are still produced today with the same skill through the controlled heating techniques called "Estufagem" at 50 degrees Celsius, or the "Canteiro" techniques where the barrels are left in attics for natural heating after a slow and controlled oxidation; factors that give these oenological products peculiar taste-olfactory prerogatives and allow them to last a long time.
