Ageing

The wines are fortified with vinic alcohol at 96º and stored in "estufas", vats heated to 45º for 3 months. They are then aged for a further 90 days, after which they may remain in stainless steel or move on to Canteiro.

This process is only used for the Tinta Negra grape variety.

This is an oxidative ageing in oak casks, placed in a vertical structure developing unique characteristics, intense and complex aromas.

The wines are blended to form the different ranges.
They may also be called "Colheita" (minimum 5 years of ageing), or "Garrafeira" (minimum 20 years of ageing).

Our Brands

H&H - Belem's Madeira Wine

H&H - Carmo Vinhos

H&H - Veiga França Vinhos

H&H - Casa dos Vinhos da Madeira

H&H - António Eduardo Henriques

H&H - António Eduardo Henriques

H&H - Silva Vinhos

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