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Barbeito Madeira Familias 50 years medium sweet

ANAM101 Barbeito Madeira Familias 50 years medium sweet

€ 792.00

Delivery in 3-7 Business days - In stock

ProducerBarbeito
RegionMadeira
GrapesSercial 44%, Verdelho 44%, Malvasia 12%
AgeingMore than 50 years in oak casks, bottled in 2021
Alcohol19,32%vol
Serving16°C, open a few hours in advance
Store upright, keeps almost indefinitely once opened
Scores20/20 Jancis Robinson
Familias 50 years: Sercial, Verdelho and Malvasia at least 50 years old, 20/20 from Jancis Robinson.

Tasting note
An intense, fresh bouquet with notes of polished wood, sharp aromatic herbs, light balsamic, salted caramel, plums and walnuts. Very elegant on the palate, with refined flavours and fantastic acidity. Finesse in a fresh, citrusy, long finish.

The story
William Shakespeare already referred to Madeira in his play Henry IV, where Falstaff is accused of selling his soul for a chicken leg and a glass of Madeira.
In recent years, winemaker Ricardo Diogo has worked on special projects with the Favila Vieira (Ribeiro Real) and Manuel Eugénio Fernandes (Seixal) families, continuing the long friendships of his grandfather and mother. For this blend he brought together three wines, Sercial, Verdelho and Malvasia, each at least 50 years old and each a symbol of these families’ efforts to preserve Madeira and its long history. The result is a wine with extraordinary, unforgettable acidity. After more than 50 years in oak casks, 618 individually numbered bottles were filled in November 2021.
Madeira spends years ageing in an oxidative environment and moves into a reductive one at bottling. It is therefore best to open the bottle a few hours in advance. After that, air no longer affects the wine: an open bottle keeps almost indefinitely and often tastes even better months later. Always store Madeira upright, as the acidity attacks the cork if the bottle lies down.

Food pairing
An excellent match for fruit pastries and as a digestif, or with a fine cigar.

barbeito-madeira-familias-50-years-medium-dry
Critics & Awards
20/20 Jancis Robinson | Tasted: Mar 2022


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