Vinhos Justinos Henriques, Filhos, Lda. has been established on Madeira Island since 1870, being one of the oldest producers and exporters of Madeira wine maintaining always, an outstanding position in the market due to the acknowledged quality of it´s wines. Wines produced by traditional methods under strict surveillance. For over a century their wines have gradually become appreciated throughout Europe, especially England, France, Belgium and Scandinavia, also the United States and Canada for almost a decade now, they installed themselves in the Japanese market, particularly with their highest quality wines. Due to the tremendous technological evolution that wines in general have been submitted to, also the necessity in which they had to increase their capacity for production, Vinhos Justinos Henriques decided to join one of the largest French distributing production groups for alcoholic beverages. Modern and sample wine cellars with the most advanced technology were built in 1993, always maintaining the strictest traditional methods. Increasing the quality of their wines, enabled them to reach an increasingly demanding consumer market and with a significant rise in their wine production, made them leaders in the wine export market. Vinhos Justinos Henriques has one of the largest stocks of wines on the Island, including high quality wines mature in oak casks, therefore providing a highly selective market. The vintage in Madeira begins, usually, during the second week in August. The grapes are gathered from the multiplicity of small terraced vineyards dotted around the island and transported to the winery. Fermentation takes place in stainless steel fermentation tanks with temperature control. Fermentation is arrested by the addition of natural grape brandy when the appropriate amount of natural grape sugars have been fermented. The sweet wine is fortified earlier on, in order to retain the richness which is it´s hallmark. The dry is fortified after approximately more than half the sugars have been converted to alcohol. Fortification takes the strength of the wine up to around 17% alcohol by volume. Following fermentation,all Madeiras are submitted to the"estufagem"or heating process. The wines are placed in special stainless steeltanks "estufas"with waterpipes through which hot water circulates, they are maintained at a temperature between 45ºC - 50ºC for a period of three months. Once the "estufagem" process is complete, the parcels of wine of the various grape varieties known as "lotes" are ready to begin the long maturing period in oak casks. Apart from vintages wines, almost all Madeiras are blends. The wine maker must call upon all his skill and experience to guarantee continuity of style in the blends he prepares. Visit the Justino's website.