José Neiva Correia
Porto Franco Single State
Classic fermentation method with destemming and pre fermentative skin contact followed of the application of dry yeasts. and . Fermentation up to 30º C in the first 2/3, and lowering down to 20º C during the last 1/3. During the whole fermentative process, pumping over 2 times per day, using each time half of the volume contained in the vat. After the alcoholic fermentation, the cap is plunged for 30 days, and during that period, extraction of the gentle tannins is conducted, along with the malolactic fermentation and the natural stabilization of the wine.
Ageing og one month in bottle after bottling.
Bright, full aroma to red fruits, dark ruby color. In the mouth it is fruity, we feel the structure and the spices, but it is soft, easy to drink and very tasty, with an elegant, intense and persistent finish.
Excellent as an aperitif, perfect for parties and events, but also great complement of meats, barbecues, Italian gastronomy, Mexican, Indian, vegetarian, tapas, snacks, cod dishes and dry cheeses. Serve at 15 - 18ºC.
16,1 kgs ( 12x75cl)
70 cases (12x75cl) - 14 cases/level x 5 levels
50 cases (12x75cl) - 10 cases/level x 5 levels
H 31.0 W 33.3 L 25.1 (cm)
Bottle Barcode (EAN13): 5600312192254 /Case Barcode (ITF14): 25600312192258