A pale, soft, medium dry wine. It has a delicate aroma and flavour making it the ideal aperitif. Madeira should be cellared upright. Ideal as an aperitif or with cheese. Madeira starts life as fermenting must and is then fortified, either to arrest fermentation for a Malmsey or a Bual, or after fermenting out, in the case of Sercial or a Verdelho (to a minimum of 17% alcohol) and undergoes its own very special maturation process. Fermentation takes place at different stages according to the grape variety used. Grapes are picked from mid-August up to the end of October and the special 'estufagem' of the wines begins in January. The Estufa process: The unique character of Madeira was discovered in the 15th Century, when Madeira wines were used as victuals for ship's companies, stored in the holds of caravels. The blowsy heat of the ship's hold was found to have dramatically improved the wines, making them richer and more complex, as well as proving them to be the most