Madeira Island, Portugal — Single vintage (Colheita)
Bright amber-gold colour. On the nose there are aromas of orange peel, dried apricot, toasted almond and sea-spray salinity. The palate delivers crisp acidity, dried stone fruit, almond skin and gentle oxidative complexity, with a fine mineral streak. The finish is long, elegant and clean—refreshing despite the richness. Pair with aged Manchego or Pecorino, almond-and-honey tartlets, foie gras on brioche, or citrus-glazed pork belly to match acidity and texture.
The base wine is fermented and then fortified (usually bringing the alcohol strength to around 17-20% vol for Madeira—Barbeito’s wines often start around 17 % in their young state).
After fortification, the wine undergoes ageing in oak casks via the canteiro method (natural heat from the environment, rather than rapid artificial “estufagem”)—this exposure to warmth and air gives Madeira its signature oxidative, nutty, salty profile.