The rich soils of Madeira Island made the cultivation of vines and wine production important tasks in the economy of the island.

The sort of vine which is more cultivated in Madeira is the Tinta Negra Mole, a soft black grape. The next one, in order of importance, is the Malvasia, the first grape that was introduced on the island by the first portuguese settlers, originally brought from Minos, Crete. The name describes a rich, soft and luscious wine but with plenty of backbone and length on the palate. Verdelho is an elegant medium-dry wine with a tangy fine texture. Sercial is similar to the German Riesling and produces Madeira's lightest, driest wine. Bual, probably introduced on the island by the Jesuites in the XVII century, produces a medium-sweet Madeira Style, well balanced with a certain fine nose and an attractive finish.

The differences in sweetness between these sorts of wine are subject to law, as well as aging periods in the oak casks.

In Madeira the harvest is one of the longest in the world, beginning in August and finishing in mid October. The first pickings are Tinta Negra Mole and Malvasia at the sea level, proceeding up to the mountain with Bual, Verdelho and Sercial. The harvest is a social affair with much eating, drinking, fun as well as hard work.

The Madeira's are characterized by the maturation in the oak casks and their capacity to acquire a distinct bouquet, recognized as one of the rarities in the world.