Madeira Collection NR 1
Region: Madeira
Producer: Barbeito
Why we chose this wine
The nice one. First blend with Tinta Negra mole , verdelho and malvasia. The Tinta negra has a good acidity and bring sturcture in the wine. Malvasia gives fruit and youth to wine. Verdelho always brings elegance to every madeira. There?s a small quantity of +60 y old tinta negra in the blend to give an extra touch of complexity.
| Volume | 50.0 cl. |
| Grape Variety | Tinta negra / Verdelho /Malvasia |
| Drinking window | every day |
| Serveren bij | Allrounder by cheese (cow), fruit dessert, creme brulee, crepe suzette, foie gras? |
| Alc. | 20.0% |
| Vinification | A blend of reserve wines, fermented following the traditional Madeira method to the medium-sweet level, with the addition of wine spirit. |
| Ripening | De madeira collection Nr1 /2 / 3/ 4 /5 / 6 zijn een project om de drempel van madeira wat te verlagen en dus zijn de extreme oxidatieve toetsen wat minder aanwezig en is er eerder een fruitdominantie. |
Waar serveer je ’m bij?
The Madeira Collection is a series we set up together with Barbeito to lower the threshold to Madeira — six blends, each with its own purpose. Number one is medium-sweet, with ten-year-old Tinta Negra for structure, Malvasia for the aroma and Verdelho for the freshness. Those three together make it the most balanced of the series: sweet enough for a dessert, fresh enough not to cling.
Drie gerechten die werken
Crème caramel with orange
Dark chocolate with ginger
Rice pudding with cinnamon
Dark chocolate with ginger
Rice pudding with cinnamon
Vegetarisch
Pear poached in wine
Minder geschikt bij
Savoury dishes, and desserts sweeter than the wine itself. An opened bottle does not need the fridge: it keeps for months.
Voor de Portugees geïnspireerde kok
Queijadas da Madeira — small cheese tarts from the island, with cinnamon
Serveren op 13–15 °C
The producer
Barbeito
Since Ricardo Diogo Freitas took over the family business in 1991, Barbeito has gone all in on quality. His Madeiras stand out for their purity and fresh acidity. The international press calls him a game changer.
More about Barbeito →