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.
This deep, ruby red, medium-bodied wine has berry fruit flavours and a beautiful balance.
Its excellent with food or by itself. Will accompany, for example, roasts, barbecue, pasta, vegetarian, spiced food, Indian, Mexican and Oriental dishes. To serve at 12-14ºC temperature.
8.3 kg (6x75cl)
135 cases (6x75cl); 15 cases/level x 9 levels
96 cases (6x75cl); 12 cases/level x 8 levels
1 560 0312 19134 6