Jose Neiva Correia
Quinta de Porto Franco single Estate
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 oak barrels from Seguin Moreau of 225 Lt for 6 months. The wine only goes to consumer after 6 month of ageing in the bottle.
Rich, vibrant and intensely fruity red with juicy black fruit & spicy flavours. The wine shows up elegant aroma, very fine in the fruit and floral notes but all very pleasant and very well balanced. Elegant in the mouth with very fine tannins with a very attractive fruit that makes the tasting a pleasure."
A great wine, ideal with strongly flavoured cheeses or grilled red meats.
8,3 kgs (6x75cl)
135 cases (6x75cl) - 15 cases/level x 9 levels
96 cases (6x75cl) - 12 cases/level x 8 levels
Bottle (EAN13) = 5600312192469 // Case of 6 (ITF14) = 15600312192466