Barbeito Single Harvest 2008 50cl
This wine originates from a single vineyard located in the lower slopes of Estreito de Câmara de Lobos, in the south coast of Madeira Island. Half of the grapes were harvested a week before they reached full maturation, thus obtaining higher acidity levels. This characteristic was reinforced by the use of continuous press in the winemaking process. The ageing process began in March 2019 by the traditional Canteiro method, under moderate temperatures, in old French oak casks. In March 2019, 2.986 bottles were filled, all individually numbered.
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Barbeito Single Harvest 2008 50cl
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The product details are for information purposes only. It is no longer available for sale, but you may be able to find in on our auction site.
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Tasting Notes from the Producer
Flavour
Delicate honeyed palate, nice balanced acidity, finish long and fresh.
Fact Sheet
Fluid
50cl
Grape Variety
Tinta Negra
Alcohol %
19.2%
Food Matching
Food Matching
Accompanies well olives, toasted almonds, marinated fish, salads and cheese.
Awards and/or Press Quotes
Awards and/or Press Quotes
"The great challenge in making a Tinta Negra is to find a balance. Getting the fruit to add nerves, tension. Ricardo picked half of the grapes a little earlier in order to ensure a more vibrant acidity and the other half later, keeping the primary fruit. The result is good. The wine is soft, easy, with good freshness and a well tied set." 16.5/20 - Revista de Vinhos
FAQs
Dark chocolate pairs best with wines that have the structural intensity to match its bitter cocoa and tannin character without being overwhelmed. Fortified wines are the strongest match: aged Tawny Port with its dried fig, rancio, and roasted nut character is the classic pairing. Banyuls from the Roussillon, a naturally sweet Grenache based wine, is the benchmark French equivalent. A full bodied, fruit forward red such as Zinfandel or Amarone can also work, where the ripe dark fruit and spice complement the chocolate.
Many wines use animal derived fining agents during production to clarify and stabilise the liquid before bottling. Common fining agents include isinglass (derived from fish swim bladders), gelatine (bovine or porcine), casein (milk protein), and egg whites (albumin). These are added to bind suspended particles and removed before bottling, but trace quantities may remain. Vegan wines use alternatives including bentonite clay, activated carbon, or pea protein. Checking the Barnivore database or looking for a vegan certification on the label is the most reliable approach.
