José Neiva Correia
Quinta de Porto Franco
Classic fermentation method with destemming and pre fermentative skin contact followed of the application of dry yeasts. and . 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.
Very deep purple crimson. Aroma to ripe blackberry, plum, damson and cassis, spice too. Full black body, velvety texture, ample black fruits, good freshness and spice too. Very tasty, delicious, elegant with a long and intense end of tasting.
A pleasure as a strong aperitif, great with red meat, big beef steaks, mushroom risotto, pasta, vegetarian, curry and other spicy food and dry cheese dishes. We recommend to serve at the temperature of 16 -18ºC. We recommend as well with omega 3 fishes, grilled sardines, salmon and cod fish at the temperature of 14 - 16ºC.
16.1 kg (12x75cl)
70 cartons (12x75cl) - 14 cartons/ layer x 5 layers
Bottle: 5051559097879 caton: 5051559097930
TROPHY: DFJ VINHOS S.A. - PORTUGAL WINERY OF THE YEAR 2020
TROPY: BEST PRODUCER "STILL WINE" PORTUGAL