Henriques Henriques Tinta Negra 50 years Madeira

Madeira
This wine of fifty years reveals marked tertiary characteristics resulting from the long maturation with very old American oak casks and is expressed in great style and quality revealing good acidity and concentration, being a good example of the identity of the Tinta Negra.
Price: € 825.25
Tax included
Product availability: Em Stock
Only 6 items available.
Shipping estimate Receive it between Mon 12 Oct – Thu 15 Oct with DHL PARCEL IBERIA from € 0.00
Portugal Vineyards Rewards Earn 82 point points Voucher value € 16.40 82

Product details

Winemaking:
Open spout vinification, in barrels, with alcoholization before the end of fermentation. In 650-liter American oak barrels until bottling. It is a unique blend aged over 50 years, coming from the best and oldest Malvasia wines that age in our cellars in Funchal and that still make up our stock today.

Grape Varieties:
Tinta Negra

Tasting Notes:
This wine of fifty years reveals marked tertiary characteristics resulting from the long maturation with very old American oak casks and is expressed in great style and quality revealing good acidity and concentration, being a good example of the identity of the Tinta Negra.

Store and Serve Advices:
As an aperitif serve at a temperature of 10ºC; as a dessert wine serve at 16ºC.

Food Pairing:
It is excellent as a digestive and goes well with desserts and cheeses.

Allergens:
Contains sulphites.

Disclaimer:
The photo shown is a copy of one of the bottles we have available for delivery. Keep in mind that the older the wine, the more likely the bottle will have some external dirt or slightly damaged labels. This does not mean, however, that the wine is not in a condition to be consumed.
The wines from our rarity zone are stored and air-conditioned in the most correct way so that the wine ages correctly in the bottle, but over time, the wine evolves and changes its characteristics.
We recommend that you carefully remove the cork and let the wine air for some time in order to release its natural aromas. Avoid decanting as it can be a very aggressive operation for old wines.

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