(beans, corn, potatoes, yams, manioc, and peppers) for local consumption and commercial production. The Associação buys excess fruit from the local farmers and turns it into white, red, rosé, and passito wine (label “Chã”); grape (grappa), apple, quince, and peach spirits (label “Espírito da Caldeira”); apple, quince, and peach marmalade; grape, fig, and quince compotes; apple and pomegranate jelly; and pomegranate and grape juice for commercial sale. Also famous is house-made goat cheese, queijo de cabra. The Associação also roasts and grinds Fogo coffee, Café do Fogo (label “Café das Caldeiras”), grown on the northern flank of the island. The local economy is based primarily on this speciality agriculture and animal-raising, the majority of which is sold domestically or to tourists. The “Chã” label wines, however, are available outside of the country on a limited basis, especially in Cape Verdean enclaves in Massachusetts, Lisbon, Paris, and Rotterdam. Wines and Pomace brandy The “Chã” label wines, made by the Associação (with help from the Italian NGO Cospe and the EU), are full-bodied and rich in color and extract. All of the grapes used in the wines are locally grown by farmers inside the caldera, which has a 120-year wine-making tradition. The first wines made in the crater to be exported were sent to Brazil and Guinea-Bissau, then a Portuguese colony like Cape Verde. Chã's climate and terrain are optimal for viticulture. Days are usually hot and dry, nights cool and humid. With sufficient rain, high-quality, semi-sweet grapes grow (1.2 km2 total) in the caldera's rich volcanic soils. In 2006, the Associação produced 40,000 cases of wine (12 bottles each) from 100,000 kg of grapes. The percentage of alcohol in the “Chã” wines (14%) is greater than what is found in wines from the EU or California (usually between 11.5 and 12.5%). The red wine, vinho tinto, made from the low-lying Portuguese preta tradicional variety of grapes, has a dark red color with shades of purple. Odors include tones and flavors of small, dark fruits like the currant or blackberry. This sensation is enriched with shades of pepper and Muscat nut. The wine's rich body, best when served at room temperature (20 °C), combines well with the strength of the alcohol. The soft, velvet tannins of the wine can be appreciated when it is still young. (Market forces being such, Chã's reds have not yet been aged for any considerable time. The