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 5 months. Ageing in bottle a minimum 5 months after bottling.
Deep ruby in colour with superb complex aromas. This is a concentrated wine that has full, ripe blackberry/cassis flavours, yet is deliciously smooth. There is subtle oak spice on the finish, which is dry and extremely persistent.
Excellent by itself or with any full flavoured dishes.
16,4 kgs (12x75cl)
68 cases (12x75cl) - 17 cases/level x 4 levels
48 cases (12x75cl) - 12 cases/level x 4 levels
Bottle (EAN13) = 5 014313 701412 // Case (ITF14) = 050 14313 701818
DFJ won one Silver medal, 7 Bronze medals and 15 Commended in the International Wine Challenge 2005 wine contest. The DFJ Castelão & Cabernet red 2002 won Commended.