José Neiva Correia
Classic fermentation method, involving selective extractive enzymes, which are compatible with the active 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.
The rich and concentrated palate shows an abundance of delicious aromatic wild raspberry and cherry flavours with definite hints of spice. The finish is dry with lasting flavour.
Excellent with or without food , particularly recommended with meat, pasta, cheese and any full flavoured dishes.
8,3 kgs (6x75cl) or 16,4 kgs (12x75cl)
135 cases (6x75cl) or 68 cases (12x75cl) - 15 cases/level x 9 levels or 16 cases/level x 4 levels
96 cases (6x75cl) or 48 cases (12x75cl) - 12 cases/level x 8 levels or 12 cases/level x 4 levels
330x235x155 or 310x235x340
Bottle (EAN13) = 50 14313 700 729 // Case (ITF14) 12x75cl = 15014313 700 726 // Case 6x75cl = 050 14313 700 781
DFJ won one GOLD medal, 6 Silver medals, 8 Bronze medals and 10 Commended in the International Wine Challenge 2003 wine contest. The BELA FONTE BAGA red 2001 won COMMENDED.