Madagascar is an unexpected wine country. Its winemaking heritage, introduced by French colonists, thrives in the central highlands, particularly around Fianarantsoa. Here, vineyards on terraced slopes benefit from cooler altitudes, a unique microclimate that balances tropical heat. The wines, primarily for local consumption, are often made from hybrid grape varieties, though some producers now use classic Vitis vinifera. The rustic, handcrafted approach to viticulture and winemaking results in a variety of styles.