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WSET Level 4 Diploma Unit 6 - Fortified – Madeira Exam Questions and Answers 2024
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WSET Level 4 Diploma Unit 6 - Fortified – Madeira Exam
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WSET Level 4 Diploma Unit 6 - Fortified– Madeira Exam
Location of Madeira - Answer -Madeira, Portugal. Approximately 600 miles south west
of Portugal in the Atlantic Ocean
Climate of Madeira - Answer -Maritime Climate. Hot and humid with mild winters. In
average, cooler at the north side of the island. High rainfall, especially on the north side
of island and in mountainous centre
Vineyard of Madeira - Answer -Most vineyard are on very STEEP SLOPES sharped
with narrow terraces.
Land ownership is very fragmented and of the producers only Henriques & Henriques
owns vineyards
Fungal disease is a significant problem.
Medchanisation is almost impossible
Training method of Madeira - Answer -Traditional training method is pergola (latada).
Cordon VSP (espalier) is the preferred method for new plantings as fungal disease,
however, only on flatter terrain
Grape varieties of Madeira - Answer -- Tinta Negra
- Sercial
- Verdelho
- Boal/Bual
- Malvasia Candida (Malmsey)
Others - Terrantez (W), Bastardo (B). Both are very rare but notable old bottlings exists.
Estufa - Answer -Wine, either in concrete or steel tanks, is heated to between 45-50C
for at least 3 months. This method is not for the best wines. These wines must be 2
years old before release
The wine is placed in inox stainless steel vats that are heated via a serpentine method.
Hot water, at a temperature between 45 and 50 degrees Celsius, runs through this
serpentine system for a period of never less than three months. Once the "estufagem"
is completed, the wine is subjected to a period of "estágio" or let rest for at least 90 days
in order to acquire the conditions that will make it possible for the oenologist to finish the
wine so that it may be placed in a bottle with the required quality guarantee. These
, wines may never be bottled and commercialised before the 31st October of the second
year following the harvesting and are typically batch wines.
Canteiro - Answer -Wine is kept in old oak casks of various sizes in the loft of the
producers, where the heat of the sun causes the maderization. For the Madeira Wine
Company (MWC) some of the casks are in the lofts above the estufas. These wines
cannot be sold until they are 3 years old
The wines that are selected to age in "Canteiro" (this denomination comes from the fact
that casks are placed on wooden support beams called "canteiros") are aged in casks,
usually in the top floors of the wine cellars, where the temperature is higher, for a period
of two years. It has a type of oxidative ageing in the cask, making the wine develop
unique characteristics of intense and complex aromas
"Canteiro" wines may only be commercialised once at least three years have elapsed,
counting from the 1st January of the year following the harvest.
Fermentation of Madeira - Answer -Key decision concerns skin contact.
Sercial and Verdelho are feremented off the skins.
Boal and Malvasia undergo skin contact
Tinta Negra is used to make wines without age indication in the style of the four class
varieties. The amount of skin contact depends in what style the wine is being made
Blending of Madeira - Answer -Blends are be made u from stock to required house
style.
Colour (caramel), sweetness and alcohol can be adjusted
Style of Madeira - Answer -- Sercial
- Verdelho
- Boal / Bual
- Malvasia
Sercial - Answer -Sercial is nearly fermented completely dry, with very little residual
sugar (0.5 to 1.5° on the Baumé scale). This style of wine is characterised with high-
toned colours, almond flavours, and high acidity.
Verdelho - Answer -Verdelho has its fermentation halted a little earlier than Sercial,
when its sugars are between 1.5 and 2.5° Baumé. This style of wine is characterized by
smokey notes and high acidity.
Boal/Bual - Answer -Bual (also called Boal) has its fermentation halted when its sugars
are between 2.5 to 3.5° Baumé. This style of wine is characterized by its dark colour,
medium-rich texture, and raisin flavours.
Malvasia - Answer -Malvasia (also known as Malmsey or Malvazia) has its fermentation
halted when its sugars are between 3.5 and 6.5° Baumé. This style of wine is
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