Note any differences being a woman in a world so masculine, as is the world of wine?
EF: Well, in my case, I feel no reservations. There are few women in viticulture. In addition, most of the work is done by me and my family; I have a brother in agricultural engineering.
Why do you think this phenomenon happens?
EF: Well, one reason is related to the size of the region and farms that condition a little the viticulture. Our land is not so mechanized, there are some women, but not in the aspect of the bottler producer as in my case.
What is the stone of fire different from other wines?
EF: It has almost everything (laughs). It is a wine that comparing with other is not very striking, is lightweight, appropriate for all gastronomic dishes, and has a personal touch.
Normally associated with table wine of Madera is some acidity.
EF: Exactly, that's because our soils are acidic. Red wines are not as good, is better suited for white wines. The stone of fire is not too acid, is soft and light and I think that has to do with the location.
And what has been its acceptance in the market?
EF: I have no reason to complain, I've managed to drain. The production increase from year to year, of course, which is more directed to the hotels and restaurants for tourists, but locals are already consuming.
There is the possibility to export?
EF: In longer terms, I can drain everything, but in the future maybe I can expand myself. The grapes are from stone of fire exploitation, I do not buy them. I produce enough to make a quality wine with one variety which is the national touriga.
Why the name?
EF: It has to do with the rocky outcrops of Caniçal, soils and rocks. The name appears in 2005 when it was conducted a visit to La Gomera and the main facade of the Town Hall was in red brick. It was a sunny day, the rays reflected on the stone very intensely and behold, I came up with the name, and it reminded me of the stones of Caniçal.
