Barbeito Verdelho 1993
Region: Madeira
Producer: Vinhos Barbeito
Why we chose this wine
1993: the year CERN made the World Wide Web freely available to everyone. A Madeira from this vintage is a living piece of history — a wine that has been ageing for generations, owing its character to decades of patient cask maturation.
| Volume | 75.0 cl. |
| Grape Variety | 100% Verdelho – a medium-dry grape thriving on mid-altitude slopes, producing wines with bright acidity and subtle smoky undertones. |
| Drinking window | Ready to drink now — thanks to the nature of Madeira, this wine remains stable for many years, both in bottle and after opening. |
| Serveren bij | Served between 12-13°C, excellent as an aperitif or paired with smoked fish, hard cheeses and lightly spiced dishes. |
| Alc. | 20.0% |
| Vinification | Traditional Madeira vinification: the must from the Verdelho grapes is fermented almost to dryness before being fortified (mutage) with neutral grape spirit, resulting in a drier, refined style with lively acidity. |
| Ripening | Aged for more than 33 years using the traditional canteiro method: in oak casks in the naturally heated lodges (armazéns) of the wine house, giving the Madeira its characteristic oxidative character and remarkable longevity. |
What the critics say
Robert Parker Wine Advocate
94/ 100
Published 18-12-2025
Drink: 2025–2043
Drink: 2025–2043
“The 1993 Verdelho Frasqueira, part of the MEF (Manuel Eugénio Fernandes) project range, is a blend of two wines, both from the same vineyards but with completely different aging and development stages. In the 1993 vintage, part of the Verdelho must was brought from Seixal to the Barbeito winery in Funchal. Here, they controlled the fermentation by fortifying it to 1.8 degrees Baumé. The remaining portion remained in the MEF cellar, where it was fortified after complete fermentation. This portion remained in the MEF warehouse by the sea until it was used in 2025 in a 60/40 blend with the Verdelho from their warehouses. By adding more MEF wine, they sought to enhance the salinity and acidity of this Frasqueira. It still has a nuttier nose than the 1994 Sercial I tasted next to it, and it has a gentler mouthfeel, with a bittersweet finish. It comes in at 19.2% alcohol, with a pH of 3.15 and 69 grams of sugar. 500 bottles were filled in February 2025.”
— Luis Gutiérrez, Robert Parker Wine Advocate
The producer
Vinhos 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.