José Neiva Correia
Quinta de Porto Franco single estate, Quinta da Portela single estate, Quinta do Romão single estate
Classic fermentation method in stainless steel vats, 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 ages in bottle during 1 month after bottling.
This deep ruby red, medium-bodied wine has berry fruit flavours and a beautiful balance. Its fruity, tasty, and very pleasant and elegant.
Its the perfect happy hour red wine, a everyday wine. Its excellent with food or by itself. Excellent complement of white and red meat dishes, roasts, barbecue, pasta, pizzas, vegetarian, Mexican, India, Thai and Chinese gastronomies, cheese dishes. We recommend to serve at the temperature of 16-18ºC.
7.6 kg (6X75cl)
135 cases (6x75cl) or 68 cases (12x75cl)/15 cases/level x 9 levels or 17 cases/level x 4 levels
(0.80mx1.2m): 96 cases (6x75cl) or 48 cases (12x75cl)/12 cases/level x 8 levels or 12 cases/level x 4 levels
Bottle Barcode (EAN13) = 5600312192346 / Case Barcode: (ITF14) (12 x 75cl) = 25600312192340 /(6 x 75cl) = 15600312192343