CORETO in Portuguese means gazebo or bandstand in a public garden, where usually music shows are presented.
José Neiva Correia
Quinta de Porto Franco - Alenquer
Classic fermentation method with destemming and pre fermentative skin contact followed of the application of dry yeasts. 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.
The wine is aged in bottle a minimum a month after bottling.
Coreto could be easily your day by day favourite wine. Its medium deep body, not high level alcohol volume, ruby colour, has berry fruit flavours, was smooth, really tasty and easy to drink, with an elegant and intense finish in the tasting.João Paulo Martins; Vinhos de Portugal 2016; "Slight aroma where the ripe fruit is present, all of it discreet but focused and without edges, with that aroma that is easily to everyone's liking. Easy and round in the mouth, very soft and easy to drink because the low graduation (11.5%) also helps."
Its excellent with food or by itself. Will accompany, for example, red meat dishes, roasts, barbecue, vegetarian, Italian and Asian gastronomy and cheese dishes. Serve at a temperature of 14-16 º C which enhances the fruity and is also much more enjoyable in warmer weather, on the terrace or at a party.
16.4 kg (12x75cl)
68 cases (12x75cl) - 17 cases/level x 4 levels
48 cases/level x 5 levels - 12 cases/level x 4 levels
Bottle (EAN13) = 5 600312 190540 // Case (ITF14) = 2 560 031219054 4
VEGA WINS THE TROPHY DOURO WINE OF THE YEAR 2016