The most widely planted grape on the island of Madiera. Commonly used in the fortified blends that go through the Estufagem rooms and become Madeira, which is a type of fortified wine that can be either startlingly dry or deliciously sweet. Tinta Negra Mole has many synonyms, including Tinta de Madiera and Negra Mole. Madeira goes through a long and slow oxidation process whereby the wine is placed in large wooden barrels that are stored in a "hot room," or estufagem. The wine is "cooked" during the day and then cools at night, which over the course of many years can soften the bitter tannins of the Madeira grapes and provide great depth and complexity to the wine. Only 15% or less of Tinta Negra Mole is allowed in Madeira wine, with the remainder consisting of Bual, Sercial, Malvasia and Verdelho. By itself Tinta Negra Mole has flavors and aromas of red fruits and currants.