A term that relates to MADEIRA wine production. Baking refers to a process called estufagem. During this procedure, the wines are placed in hot rooms or heated tanks (estufas) where they’re allowed to bake slowly for a minimum of 90 days. The finer Madeiras are stored in wooden casks and left in attics or other extremely warm areas for years to develop slowly the tangy, burnt-caramel, slightly bitter flavor that’s unique to this wine.