Jose Neiva Correia
Quinta de Porto Franco
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.
Wine is aged in French of Allier oak barrels of 225 Lt from Seguin Moreau for 5 months.
Two unusual varieties combine to produce a unique wine. Deep colour, intense damson and spice flavours with a long smooth finish.
Excellent with food or by itself. Try with meat, pasta, vegetarian and cheese dishes. We recommend to serve at the temperature of 16-18ºC.
8,7 kgs (6x75cl)
128 cases (6x75cl) - 16 cases/level x 8 levels
96 cases (6x75cl) - 12 cases/level x 8 levels
Bottle (EAN13) = 560 031219 126 4 // Carton (ITF14) = 1 560 031219 126 1
More 3 medals between gold and silver to DFJ in the Challenge International du Vin wine contest 2010
12 awards won DFJ in the International Wine Challenge 2010 in London
6 awards won DFJ in the International Wine & Spirit Competition 2010 in London
One gold medal and four silver medals was an excellent recognize of our wines.
Three gold medals and three silver medals was an excellent recognition of our wines, in one of the most important and recognized world wine contests the MUNDUS VINI.
DFJ won 3 gold medals, 14 silver medals and 7 Seal of Approval.
In the 2010 Wine Enthusiast DFJ has been awarded with 1 Cellar Selection, 23 Best Buy, one rating of 92 points, one of 91 and three ratings of 90.
DFJ won three Gold medals, 4 Silver medals, 15 Bronze medals and 7 Commended in the International Wine Challenge 2004 wine contest. The BELA FONTE Jaen red 2003 won Bronze medal.