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 American, French of Allier and Portuguese oak barrels of 225 Lt for 6 a 9 months. Ageing in bottle a minimum 3 months after bottling.
Brilliant ruby colour, rich fruit aroma with intriguing notes of chocolate, green tea and dates. On the pallet it has power and structure but is, at the same time, fruity with ripe blackberry and cedar flavours standing out. A delicious, complex wine with a long, smooth finish.
Excellent to savour unaccompanied as well as a superb complement to foods such as roasts, game, stews, cheese and Portuguese salt cod. We recommend to serve at the temperature of 16-18ºC.
8,7 kgs (6x75cl)
128 cases (6x75cl) - 16 cases/level x 9 levels
96 cases (6x75cl) - 12 cases/level x 8 levels
Bottle (EAN13) = 5600312192124 Cartoon (ITF14) = 15600312192121
DFJ VINHOS awarded "Portugal Winery of the year" won also 6 Double Gold medals, 9 Gold, 10 Silver and 1 Bronze medal at the BERLIN International Wine Competition.
The Berliner Wine Trophy It is divided in two editions, this is the result of both conquered by DFJ:
ESCADA Reserva Douro red wine 2013 won the "PORTUGUESE WINE OF THE YEAR"