Calling a wine maderized and oxidized mean the same thing. The following content is accessible for members only, please sign in.

The terms maderization and oxidation are not the same. During maderization, wine is intentionally heated in a process known as estufagem, either in large vats or in barrels inside a heated, sauna-like room. The term comes from the word Madeira. Madeira wines are fortified, oxidized, maderized, and then aged, often for a long period. Oxidized simply implies that the wine has been exposed to usually a significant amount of oxygen.