Slow Wine 2013
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Slow Wine 2013

Produced with the best grapes selected by José Neiva Correia in the vineyards of his family.
 

Harvest

2013

Color

Red

Country

Portugal

Region

Lisboa

Terroir

Quinta de Porto Franco single Estate

Vinification Method

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.

Ageing

Estágio de 18 meses em barricas de 225Lt de Carvalho Francês Seguin Moreau. Estágio mínimo em garrafa de 12 meses antes do consumo.

Tasting Notes

Produced with the best grapes selected by José Neiva Correia in the vineyards of his family. Fragrant, rich, fruity, complex, full bodied but smooth, flavorful with an intense, long, persistent and elegant finish. Rich, vibrant, with an intense fruity to red fruits and spice flavors. Very tasty, smooth, intense, with a persistent and elegant finish.

How to Serve

A great wine for great occasions and high quality gastronomy. Excellent with a ham of Chaves, Barrancos or Pata Negra, excellent complement of red meat, roasted meats, stews and cured cheeses. Serve at 16 to 18ºC.

Gross weight

8,8 kg (6x75cl)

Pallet configuration

128 cases (6x75cl) - 16 cases/level x 8 levels

Euro pallet configuration

96 cases (6x75cl) - 12 cases/level x 8 levels

Case dimensions

310x255x175

Bar code

Bottle Barcode (EAN13): 560 031219145 5 /Case Barcode (ITF14) (6x 75 cl): 1 560 031219145 2/(12 x 75cl): 2 560 031219145 9

Harvest

2013

ABV at 20ºC%

13.5

Volume at 20ºC g/cm3

0.9956

Total dry matter g/dm3

38,0

Volatile acidity (in acetic acid) g/l

0,58

Total acidity g/l

6,15

Fixed acidity g/l

5,57

pH

3,55

SO2 (free) & (total) mg/l

35/109