Blandy's
The Blandy’s winery is known for producing wines from Madeira. Its history began two centuries ago, when in 1807 the Englishman John Blandy arrived on the island of Madeira and, subsequently, in 1811 began his activity. In a short time, the winery started exporting wine abroad. Today, Michael and Chris Blandy, belonging to the sixth and seventh generations respectively, take care of the winery.
Blandy’s owns three vineyards totaling 8 hectares. The vineyards on the island of Madeira are relatively small and grow on small terraces known as "poios", due to the conformation of the territory: Madeira is indeed of volcanic origin. The subtropical and temperate climate, along with the fertile volcanic soils, promotes the growth of an extremely diverse range of crops. The soils are acidic, rich in minerals, iron, and phosphorus, and low in potassium. They give the unique character to Madeira wine, which thanks to its acidity manages to to remain fresh even after many years of bottling. An ancient system of channels called "levadas" is used for irrigation, which brings water from the mountains down to the cultivated fields, and finally to the ocean.
The wines of Madeira owe their uniqueness also to the way they are heated during the maturation phase: for this, the Estufagem and Canteiro systems are used, which mimic the heating that Madeira wines naturally underwent during long sea voyages in the 18th century. In the Estufagem system, the wines are transferred to large tanks called "estufas" and gently heated to 45° for 4 months, then stabilized in wooden casks for 2 years.
Blandy’s favors the Canteiro process: the wines are aged in seasoned oak barrels for 4 years under the beams of temperate attics, where the barrels are exposed to the natural heat of the sun. The barrels are never filled to 100%, allowing the wine to slowly oxidize and thus acquire various aromas, including scents of spices, toasted nuts, fruit.dry fruit. Over the years, the wines are moved to lower floors at cooler temperature levels. The wines finally reach the ground floor, in cooler rooms, to complete their aging. This is how fortified wines of great personality are born, among the best interpretations of the island of Madeira.
The Blandy’s winery is known for producing wines from Madeira. Its history began two centuries ago, when in 1807 the Englishman John Blandy arrived on the island of Madeira and, subsequently, in 1811 began his activity. In a short time, the winery started exporting wine abroad. Today, Michael and Chris Blandy, belonging to the sixth and seventh generations respectively, take care of the winery.
Blandy’s owns three vineyards totaling 8 hectares. The vineyards on the island of Madeira are relatively small and grow on small terraces known as "poios", due to the conformation of the territory: Madeira is indeed of volcanic origin. The subtropical and temperate climate, along with the fertile volcanic soils, promotes the growth of an extremely diverse range of crops. The soils are acidic, rich in minerals, iron, and phosphorus, and low in potassium. They give the unique character to Madeira wine, which thanks to its acidity manages to to remain fresh even after many years of bottling. An ancient system of channels called "levadas" is used for irrigation, which brings water from the mountains down to the cultivated fields, and finally to the ocean.
The wines of Madeira owe their uniqueness also to the way they are heated during the maturation phase: for this, the Estufagem and Canteiro systems are used, which mimic the heating that Madeira wines naturally underwent during long sea voyages in the 18th century. In the Estufagem system, the wines are transferred to large tanks called "estufas" and gently heated to 45° for 4 months, then stabilized in wooden casks for 2 years.
Blandy’s favors the Canteiro process: the wines are aged in seasoned oak barrels for 4 years under the beams of temperate attics, where the barrels are exposed to the natural heat of the sun. The barrels are never filled to 100%, allowing the wine to slowly oxidize and thus acquire various aromas, including scents of spices, toasted nuts, fruit.dry fruit. Over the years, the wines are moved to lower floors at cooler temperature levels. The wines finally reach the ground floor, in cooler rooms, to complete their aging. This is how fortified wines of great personality are born, among the best interpretations of the island of Madeira.
