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 for 3 months. The wine is aged in bottle a minimum a month after bottling.
This wine has a delicious full flavour of soft fruits such as raspberries and redcurrants. The wine is made from selected grapes and this is evident from the superb balance between is qualities of smoothness, ripe fruit and youthful freshness.
Excellent with food or by itself. Will accompany, for example, roasts, barbecue, pasta, vegetarian and cheese dishes.
15 kgs (12x75cl)
68 cases (12x75cl) - 17 cases/level x 4 levels
48 cases/level x 5 levels - 12 cases/level x 4 levels
Bottle (EAN13) = 560 031219 054 0 // Case (ITF14) = 2 560 031219054 4
DFJ won one Bronze medal and 11 Commended in the International Wine Challenge 2008 wine contest. The GRAND'ARTE ALVARINHO white 2007 won BRONZE MEDAL.
In the 2010 Wine Enthusiast DFJ has been awarded with 1 Cellar Selection, 23 Best Buy, one rating of 92 points, one of 91 and three ratings of 90.