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 American, French of Allier and Portuguese oak barrels of 225 Lt, for 3 months. Ageing in bottle a minimum 3 months after bottling.
Ruby colour with fines aromas that show the unique fruit and floral notes characteristic of these grapes. Smooth, ripe tannins, together with the perfect gentle acidity, give balance and persistence to the palate. João Paulo Martins; Vinhos de Portugal 2016; "Tasted in 2014. Light in concentration, good perception of fruit, light and looking good. In the mouth it is slight but gives a good tasting, is the kind of daily wine that will always be very versatile at the table."
Excellent with food or by itself. Will accompany, for example, pasta, meat and cheese dishes. We recommend to serve at the temperature of 16-18ºC.
8,3 kgs (6x75cl)
135 cases (6x75cl) - 15 cases/level x 9 levels
96 cases (6x75cl) - 12 cases/level x 8 levels
Bottle (EAN13) = 560 031219069 4 // Cartoon (ITF14) = 1 560 031219069 1
CWSA ALENTEJO WINE OF THE YEAR 2015
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.