) is a process that involves the heating and oxidisation
of a wine. The term is named after the process used in the production of Madeira wine
, where it occurs while the wine is still in cask
. The resulting wine darkens in colour and acquires a Sherry
Outside Madeira wine, it is generally seen as a fault, but is desirable in the case of certain dessert wines where it occurs over the course of long bottle ageing.