Jose 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, for 9 months. Ageing in bottle a minimum 9 months after bottling.
Consensus it’s unfiltered. This means it should be served with additional care and if possible in a certain way: The bottle should be in the vertical for at least for one hour before serving to let the sediments fall down. It was important to use a good cork screw in order to take out the cork slowly not perforating the cork from one side to another. The wine should be decanted slowly, and 95% of the liquid only. The wine must be in the decanter for at least 15 minutes breathing before serving.
8,7 kg (6x75cl)
128 Cases (6x75cl) 16 Cases/level x 8 levels
96 Cases (6x75cl) 12 Cases/level x 8 levels
Bottle (EAN13) = 560 031219 010.6 // Carton (ITF14) = 1 560 031219 010.3
Revista de Vinhos awards Best Wine from Estremadura