Wines from two of Vinhos Barbeito's warehouses in Funchal and Camara were comined to make this wine. Aged in French oak using the Caneriro method. No caramel used in production.
Grapes from various quality vineyards from Estreito de Câmara de Lobos and Prazeres were used. Grapes were pressed in a pneumatic press. Arresting of fermentation takes place at the desired degree of sweetness by adding vinic alcohol (96%).
Vinhos Barbeito is one of the most forward-thinking companies on Madeira as well as being one of the youngest, being founded in the 1940's by Mário Barbeito. When Mário died in 1985, the company was taken forward by his daughter, Dona Manuela de Freitas, whose two sons, Ricardo and Miguel joined the firm in 1991. Today, Ricardo is in day to day charge of Vinhos Barbeito, his mother having retired in the early 1990s, and his brother looking after other family business interests. The company is now co-owned by a Japanese wine distributor called Kinoshita Shoji. Barbeito was the first Madeira producer to voluntarily switch all production to bottled wines in 1993. A few years ago Ricardo took the decision to eliminate the addition of caramel to the wines. Barbeito are attempting to redefine the popular notion of Madeira to a generally slightly drier, more food-oriented wine. As well as careful selection, long ageing and the absence of caramel, the wines are not de-acidified, so they retain much more freshness and tang than many Madeiras. At this level, Barbeito are leading the way in making complex, fine Madeiras as naturally as possible.
Best enjoyed at cool room temperature, at the end of a meal, prehaps with nuts or sweetmeats.