estufagem

Estufagem is a heating process used in Madeira wine production to accelerate maturation and flavor development by controlled warming of the wine in dedicated equipment. The method is designed to simulate long aging and to produce the characteristic profile of Madeira wines.

In estufagem, the wine is heated in estufas or in heated tanks to specified temperatures, commonly around 45°C or 50°C. The duration of the heat treatment ranges from several weeks to several months, with the higher temperature regime typically lasting about three months. After heating, the wine is cooled and stabilized before bottling.

The heat promotes oxidation and ester formation, leading to caramel, toffee, and nutty notes, as well as a deep amber to brown color. Wines produced by this method are often labeled estufado and contrasted with canteiro aging, in which the wine matures naturally in warm rooms at ambient temperatures without added heat. Estufagem is a defining technique of Madeira production and contributes to the stability, longevity, and distinctive profile of the wines.