José Neiva Correia
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.
Wine is aged in American, French of Allier and Portuguese oak barrels of 225 Lt, from the best origins, for 3 months. Ageing in bottle a minimum 5 months after bottling.
The deep ruby colour of this wine indicates its full bodied, fruity style. Full of character yet extremely smooth, it has a delicious flavour of ripe berry fruits and violets completed by oak spice. The finish is dry and lasts exceptionally well on the palate.
Excellent with food or by itself. Will accompany, for example, pasta, meat, and vegetarian cheese 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) = 560 031219063 2 // Case (ITF14) 12x75cl = 2 560 031219063 6 // Case 6x75cl = 1 560 031219063 9