José Neiva Correia
Quinta de Porto Franco Single Estate
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 in bottle a minimum of 1 months after bottling.
This deep, ruby red, medium-bodied wine has berry fruit flavours and a beautiful balance, very smooth and tasty with notes of matured red fruits, compote of fruits and honey.
Its excellent with food or by itself. Will accompany roasts, barbecue, pasta, Chinese, Indian, Thai, Mexican, vegetarian and cheese dishes. Its great as dessert wine. To serve at temperature 12-14ºC
7,28 kgs (6x75cl)
135 cases (6x75cl) \ 15 cases x 9 Levels
96 cases (6x75cl) 12 cases/level x 8 levels
H154 x W 330 x L 230
Bottle (EAN13): 5600312191752 Cartoon (ITF14): 15600312191759