Madeira

Madeira is the only wine in the world that is deliberately heated and oxidised, and that is exactly what makes it almost indestructible. An open bottle keeps for months; a good nineteenth-century Madeira is still drinkable today. The four classic grapes run from dry to sweet: Sercial, Verdelho, Bual and Malvasia. What they share is that typical combination of high acidity with nuts, dried fruit and caramel. We have the largest Madeira selection in Belgium, with Barbeito, Blandy's and d'Oliveiras, from affordable young wines to colheitas decades old.