Name: Rui Madeira
Currently: Oenologist at Rui Roboredo Madeira
Please, tell us about how you got into wine, the wine industry and how your career developed?
My family, both from my mother and my father have properties in the Douro Superior, it was a question of passion, for the wine, the olive oil and the terroir itself, I strongly believed that from this region we could produce outstanding wines, as we have been producing vintage port since the 17ths.
What is your philosophy to making wine and viticulture?
Indigenous grapes, organic farming and in regards to winemaking minimum handling of fermentation but pick on right time, I believe that is the fruit what makes the difference.
Which cultivar is your favourite to work with and why?
Touriga nacional, is perfectly adapted to the terroir of the Douro Superior and ripes well, doesn’t suffer so much with heat and has silky tannins and complex aroma, mixes ripe dark fruit with fresh and elegant floral aromas
How do you see the future of wine production and what are the challenges and the opportunities?
I see a good future for producers who work honestly. More and more people around the world know what they want and they are looking for purity and terroir. Regarding portuguese wine I strongly believe that this is still a pre-historic period, we have so much to show to the world.
Where do you see the global wine market in 2025?
Much more sophisticated and linked to people, to the soul of wine drinkers.
@ by Dominik Kozlik – Zeitgeist Sommeliers – International Sommelier Positions – www.sommelier-jobs.com