With a board on your feet and a paddle in your hands, through stand up paddle boarding on the island of Madeira, you will have the opportunity to peacefully enjoy the harmony of the sea and the natural landscapes of this volcanic island in the Atlantic.
Prices and availability are always subject to confirmation.
It all started a few years ago when Father Rui Sousa, founder of a community project in the parish of Prazeres (in the Municipality of Calheta) decided, among other activities, to support the inhabitants of his parish through the production of cider, using apples (pears, such as they call it) which were left over in large quantities. There are apple trees (pear trees) all over the island, but most of the time the fruit is not even picked, the trees serving to protect other crops from harsh winds. As there was a huge waste of fruit, the priest not only made use of it, but also began planting almost extinct varieties. Currently, the University of Madeira is already classifying and studying local varieties, and of the more than 130 species already identified, 10 are already part of the National Catalog of Varieties of Fruit Species: (Maçã Barral, Maçã Cara de Dama, Pêro Calhau, Pêro Domingos, Pêro Ponta do Pargo, Pêro Bico de Melro, Pêro Branco, Pêro da Festa, Pêro Focinho de Rato and Pêro Vime). Registration in this Catalog, recognized by the European Union, ensures the protection and preservation of a very rich regional plant genetic heritage and, in parallel, the creation of conditions to increase its production, as well as the development of commercial circuits for traditional Madeiran varieties.
Limited editions, quality ciders
Located in Ponta do Pargo, on the western tip of the island of Madeira, the ‘Casas da Levada’ project is dedicated to agritourism but also to cider production. Visited by the panel of judges after the competition, the charming property is located on the edge of the Laurissilva Forest, made up predominantly of trees and bushes indigenous to Madeira, a vegetation that already existed when the Portuguese navigators arrived and is considered a relic of the Tertiary period. . The producer, Joaquim Abreu, has just one hectare next to this paradise, but there are Pêro da Ponta do Pargo trees, one of the most used varieties in the production of cider, very aromatic and maturing faster.
When Joaquim acquired the land more than 20 years ago for family use and agritourism, he never imagined that one day he would dedicate himself to cider production: «Before, pears were used to eat and make sweets for guests’ breakfast. It was only more recently that we learned about the Sidra project and spoke to engineer Regina to guide us. Since then, we launched cider, which has been highly appreciated», explains Joaquim who, with the support of his wife, Maria Helena, and their children, André and Joaquim Abreu – an architect and another manager – have committed themselves to the development of agritourism but they are also cider enthusiasts today. «the pêro from Ponta do Pargo doesn’t exist on the mainland, it comes from here, from this part of the island, and that’s why we gave the cider the name ‘Endémica’. But as it is a very good variety, it already exists all over the island. Last year, 360 kilos of pears were harvested and around 250 liters were made, which was enough to bottle more than 700 33 cl bottles. These are small quantities and we want to do everything with high quality. And, although we do not have organic certification, it is produced organically», explains Joaquim, proud of his trees. The cider, «with a slightly fruity and citrus aroma, and with a taste of dried fruit and good acidity, is clean, tasty and very gastronomic», adds Regina Pereira, who further explains that the objective «is to continue working towards that the quality of cider is increasingly recognized».
Remember that cider dates back to the Romans and it was in England that its production developed the most, and it is still one of the three largest producers worldwide. It was, in fact, the English who introduced many of the existing varieties on the island of Madeira, and who taught the art of transforming pears into cider, as well as the habit of consumption.
The chronicles of Gomes Eanes de Zurara (1410-1474) already showed the existence of pear trees on the island, reports that made known the supply lists of the Portuguese fleets that, from the beginning of the 16th century, stopped to resupply at the various ports on the Island and took with them the precious ‘wine’, a term used at the time to designate cider. Since then, production has developed in parallel with the production of Madeira wine, which was economically more profitable. The ‘pear wine’, tasty but more modest, was then left to agricultural workers, often being made in the same facilities where Madeira wine was produced.
You can also add pears to the pear juice, which are available in some abundance. In any case, extracting pear juice compared to grape juice is much more difficult. The fruit has to be broken, for days on end, with vertical strikes made with hard wooden beams, or mallets. And only the great taste that Madeirans have for cider has made production endure, year after year.
Madeira, a privileged setting for cider production
Located in the subtropical region of the North Atlantic, the island of Madeira has a mild climate and low temperature range. As pome fruits (the family of trees to which apples, pears and quince belong) need greater temperature differences and some cold, the trees are distributed across the island at altitudes between 300 and 1000 meters. The soil, mostly volcanic, is rich in organic matter and highly acidic. The island’s diverse microclimates are also responsible for the different ripeness of the fruit, giving the cider a good balance between sweetness and acidity, as with Madeira wine, and oxidative hints that give it a unique character.
Its degree varies between 5 and 7% alcohol volume, and its color ranges from citrine yellow to straw yellow. In terms of aroma, it reveals notes of citrus or green apple to more mature notes, reminiscent of quince. With low residual sugar, derived from almost complete fermentations, its taste has good acidity, with some tannin in the mix, depending on the variety of pears used. Fermentation at low temperatures helps maintain aromas and flavors, which vary depending on aging in bottles or barrels. Due to its specificities, Madeira Cider was finally qualified as a GI (Geographical Indication) by the European Community, and its evolution to other levels is expected soon. It is the first national GI Cider, with very unique characteristics.
Whether natural, sweet, flavored, carbonated, sparkling, low alcohol or non-alcoholic, Madeiran cider is one of the most vibrant (re)discoveries in recent years.
Twenty years ago, Joaquim and Maria Helena Abreu bought some ruins on a modest plot of land near Ponta do Pargo, on the west coast of Madeira. They intended to use it as a country house with their two sons, André and Joaquim, but decided it was too special not to share. So they renovated the dilapidated houses and started experimenting – adding an infinity pool, a mini farm and a herb garden. It helped that André grew up and became an architect. The Hobbit Bar is perhaps his masterpiece – a fairytale space with a living roof that is blessed with luxurious interiors that a stylish cocktail bar would be proud of. Here, however, there is no bartender. Guests simply prepare their own drinks, point out what they consume and watch the sunset turn the sky from purple to orange through the circular door. In front, there is an inviting infinity pool, of which Maria Helena jokes that it was the first and most important installation. Elsewhere, six lodges – ranging from one-bedroom studios to a five-bedroom rustic stone house – form a kind of self-catering mini-holiday village. Breakfast is included on a do-it-yourself basis. Eggs, oranges, milk, cereals, jams and tea/coffee are already in the kitchen upon arrival. And fresh bread is hung on the door handle every morning in a cute checkered drawstring bag. All the rooms have different interiors, but they share the same language, let’s call it somewhere between a chic Madeiran country house and a New York warehouse. Floating stairs and concrete floors softened with patchwork rugs, wooden coffee tables, and framed photographs of past ruins. Wood-burning fireplaces add an extra level of coziness, and coffee machines, TVs, and good WiFi keep things practical. However, the most fascinating thing about this place is its connection to nature – ducks, levadas (watercourses) and endemic trees.
Charming holiday homes in the west of the island with an infinity pool and, of course, Atlantic views. The carefully decorated houses are surrounded by organic gardens. Sustainability is very important here, without sacrificing a high level of comfort.
A group of rural houses with an enviable position on the western promontory of the island. The interiors are rustic but elegant, with polished concrete and lots of exposed wood, and on the grounds there is a large infinity pool backed by an honest hobbit bar built into the garden. The gardens, scented in spring with apple blossoms and purple candles scented with Madeira Pride, are home to ducks, chickens, rabbits and a small flock of sheep — it’s a bucolic dream.
The house’s kitchen is stocked with everything I need for a substantial breakfast, including fresh eggs and bread delivered warm every morning, and one night the utensils are in full working order when a private chef, Filipe Janeiro, arrives to cook for me, using a feast of native ingredients, including the island’s famous black scabbardfish, accompanied by a local verdelho wine.
Being close to nature and the peaceful environment it brings is how we forget the struggles and worries of everyday life. Listening to the wind dancing with the leaves of the trees and the crashing of the waves is like meditating. We like being in the countryside and close to the ocean. With our stay at Casas da Levada we had the opportunity to combine both.
Casas da Levada is an agritourism property made up of 6 individual and family houses (B&B and Self Catering). It is located in Ponta do Pargo, on the west end of the island of Madeira. The charming property is surrounded by the island’s magical nature and Levadas. It has the privilege of being on the edge of Madeira’s Natural Forest, Laurissilva. The restored traditional houses offer lager green spaces, a small organic vegetable garden and a stunning view of the blue Atlantic Ocean.
To establish harmony and balance with nature, the project embraces permaculture and consequent sustainability. It is a tribute to roots and traditions.
Casas da Levada are a sanctuary for those looking for moments of tranquility and leisure, for all nature lovers and ideal as a starting point for their nature activities, such as: hiking, mountain biking, canyoning, whale watching and much more . Among the Levadas that run throughout the space, an infinity pool and an area with animals stand out. It is also the perfect place to stay with children.
We love the Hobbit Bar and its self-service concept. So, you can enjoy a refreshing drink by the pool or elsewhere on the property whenever you want.
The houses are very different. Therefore, when booking your stay, be aware of this. While you can choose to stay in a rustic, traditional home, you can also book a modern home with traditional design details. We especially love that you can enjoy your meals outdoors, on the private terraces overlooking the property’s gardens and the Atlantic Ocean.
The destination Madeira immediately brings to mind the image of hotels with unabashed views of the sea, swimming pools competing with the beauty of the ocean, tropical gardens surrounding you and the old charm inherited from other times to welcome you. The associations are obvious and the result of many years of investment to welcome those from outside.
https://www.bestguide.pt/madeira/40-melhores-hoteis-na-madeira/
