Madeira wine （下）

A Fortified Winey一种加强酿造

Madeira became fortified over time. Fortification of the wine with brandy was introduced in the mid-18th century and today, the process continues with neutral alcohol at 96% strength. Today, all wines have in between 17,5% and 21% alcohol strength. How is Madeira Wine Produced? On arrival, all grapes are analyzed, classified, weighed and immediately processed to remove all the stalks, then crushed to remove the seeds and skins. The stalks are treated as waste, but the seeds and skins are collected in crates and given to the farmers for agricultural feed. Different vinification methods are used, according to the different grape varieties.

马德拉变为加强酒需要时间，用白兰地加强葡萄酒始于18世纪中叶，今天，这个过程仍旧沿用96%酒精度的纯液。如今所有的酒酒精度在17.5%到21%之间。马德拉是怎样酿造的呢？到收货处，所有的葡萄要被分析，分级，称重并立即进行除梗，然后压榨去除籽和皮。葡萄梗被视为废弃物，但是葡萄籽和皮被存放进木箱给农户做农肥。不同的培育方法均有使用，根据葡萄酒品种的不同。

用Tinta Negra Wines used to produce dry and medium dry wines aren’t subject to maceration, whilst medium rich and rich wines use maceration and auto-vinification techniques.

用Tinta Negra的葡萄酒常用于酿造干型和中干型葡萄酒不进行浸泡，然而中等浓郁和浓郁的葡萄酒使用浸泡和自动处理技术。

All white varietals are subject to pelicular maceration in order to gain the maximum dry extract from the grapes.

Fermentation takes place in temperature controlled stainless steel tanks that are closely monitored and is stopped with the addition of natural grape spirit (96%) when the appropriate amount of natural grape sugar has been converted into natural alcohol.

白葡萄酒使用轻微浸泡是为了最大化获取葡萄中的干性物质。发酵发生在温控不锈钢桶内更能精确的控制并停止添加96%的葡萄酒原液当适量的天然糖分已经转化为天然酒精。

The rich-style wines are fortified after approximately 24 hours whilst the drier style wines are left to ferment for 7 days before fortification.

Nowadays, two different ageing methods ae currently used: “estufagem” and “canteiro”.

浓郁型葡萄酒大约24小时后加强，而干型葡萄酒在加强前要留在桶中7天。如今，两种不同的熟化方法现下都有使用：“Estufagem”和“Canteiro”

The "Estufagem"

The process known as "estufagem" was introduced by a local physician called Pantelião Fernandes in 1794 as a consequence of increasing market demand. It has since been used in the production of 3 year old wines.

Today, once fortified, Blandy’s Madeira wines are transferred to large tanks and gently warmed up to temperatures of 45°C over a period of 4 months, and afterwards stabilized in in wooden vats for an additional period of two years.

After the gradual cooling of the wine in the 4th month, the wines are then left to age for 2 years in Brazilian satinwood vats. This process is only used with the Tinta Negra grape in the production of 3 year old wines.

这个叫做“Estufagem”的过程是被当地一个名为panteliao Fernandes 在1974年推行的，作为市场需求量增加的结果，它曾被用在3年陈的老酒中。

如今，一旦被白兰地加强的马德拉葡萄酒转入大桶，轻微加热到45摄氏度延续4个月，之后在木桶中稳定2年。

在第四个月常规冷却葡萄酒之后，这些酒要在巴西椴树桶中陈酿2年。这种方法仅用于Tinta Negra 酿造的3年陈老葡萄酒

Ageing in Canteiro

在Canteiro中陈年

The word "canteiro" derives from the name of the traditional supporting beams on which the oak casks are placed. This unique process consists in the ageing of the wines in casks for a minimum period of 4 years stored under the rafters of warm attics, exposed to the natural warmth of the sun that gently heats the wine.

“Canteiro”这个词源于传统上用来支撑橡木桶的柱子的名字。这个特殊的过程包括在葡萄酒桶中成年最少4年存放在温暖阁楼的横梁下。暴露在温暖的阳光下葡萄酒被缓缓加热。

Wines produced in the "canteiro" system are stored in casks by the variety name and vintage year, and under the ancient rafters of the lodge. The casks are gently warmed by the natural occurring heat of the sub-tropical climate, and the wines acquire a unique and concentrated character, resulting from the “angel share”, which is the name given to the reduction that the wines undergo during their ageing. The casks are never 100% full, which allows the wine to slowly oxidize and to transform the primary aromas into tertiary aromas or the classical “Madeira Bouquet” of spices, roasted nuts, dried fruits smoke, amongst many others.

用“Canteiro”系统酿造的葡萄酒存储在桶中标有葡萄品种和年份，放在古老的酒窖横梁下。酒桶被亚热带气候热量的微微加热，葡萄酒获得一种特别的浓缩的特征，由于天使的分享，这是在他们熟化过程中葡萄酒量缩减的给与的名字。酒桶从来都不会100%满，这让葡萄酒缓慢氧化，从基础香气转化为三类香气或传统的马德拉酒的香气香料，烘焙过的坚果，水果干， 烟熏还有其他的。

After a few years on the highest and warmest level, the wines are moved down to successively lower floors and cooler levels. Years pass and eventually the wines reach the ground floor to finish ageing. This ancestral and totally natural process is called ‘canteiro’ and is used for all our premium wines.

在最高最温暖的海拔上几年后，这些酒被转移到下方与之相连的凉爽的低地。数年后最终葡萄酒到达平地完成了陈年。这种祖传的完全天然的过程被称为“canteiro”，用于酿造我们所有的精品酒。