Jose 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.
Deep ruby in colour with superb fine aromas. This is a full-bodied wine that has delicious ripe blackberry / cassis flavours, yet is extremely smooth. There is subtle oak spice on the finish, which is dry and extremely persistent.
Excellent with or without, food, particularly recommended with meat, pasta, cheese and any full flavoured dishes.
8,3 kgs (6x75cl)
135 cases (6x75cl) - 15 cases/level x 9 levels
96 cases (6x75cl) - 12 cases/level x 8 levels
Bottle (EAN13) = 50 14313 701 085 // Cartoon (ITF14) = 050 14313 701 085
In the 2007 edition of the Guia de Vinhos de Portugal, Escolha dos Enólogos Portugal Wine Guide 2007 Selection of Winemakers, the DFJ wines get 7 awards.
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.
DFJ won three Gold medals, 4 Silver medals, 15 Bronze medals and 7 Commended in the International Wine Challenge 2004 wine contest. The BELA FONTE Jaen red 2003 won Bronze medal.