This medium bodied, moderately sweet wine is well known for its pleasing flavour and intense bouquet. Maturation took place in old oak casks for three years. Ideal with cheeses or as a digestif.

The fermenting juice, which is mostly made from Tinta Negra Mole grapes, is fortified before travelling through the Estufa system, a maturing method that is exclusive to Madeira. The wine is gradually heated to above 40°C over the course of about three months, and then it is allowed to cool. It is then matured in oak barrels for three years prior to bottling. Its texture has grown richer and more nuanced throughout this time, with notes of caramel, hazlenuts, and raisins. very gentle and generous, with a little sweetness that balances it out.

One of the major historic Madeira houses, Pereira d'Oliveira was established in 1820 by Joao Pereira d'Oilvera and is based in the island's capital, Funchal. Anibal, Luis, and Felipe d'Oliveira, descendants of the fifth generation, are currently in charge of it.