It was however badly affected by the Phylloxera plague and the number of vines has decreased greatly in the century since then.

The variety is known for its high acidity when aged, but if drunk young generally possesses more fruit flavor than the other Madeiras.

Returning to their roots, the islands of the Azores have been planting the grape again, which is made into fortified wines like Lajido.

[1] Portuguese Verdelho is noted for its higher sugar content compared to what is typically achieved in the warmer climate of Madeira.

Australian versions of Verdelho are noted for their intense flavors with hints of lime and honeysuckle and the oily texture that the wines can get after some aging.

Currently Verdelho is grown in Amador and Solano counties, near Lodi, as well as one vineyard in Napa Valley.