Canteiro (Madeira)

Canteiro method

Canteiro originally refers to the wooden structure on which the barrels are stored, but is synonymous with the classic method of ageing Madeira wine in wooden barrels.

The production of Madeira is characterised by oxidation, which is promoted by heating the wines. In contrast to ageing in estufas (heating rooms), in the Canteiro method, the barrels, which are not completely filled, are stored in the attic of the lodge (winery). There, the wines mature for about two years, exposed to constant temperature changes between the heat of the sun during the day and the coolness of the night.

The barrels used for the Canteiro method are usually 300, 350, 500 or 600 litres in size, but some may be larger.