Quinta de Porto Franco
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.
With a rich colour and complex bouquet this is a full-bodied wine of excellent concentration. Although full bodied and complex, the palate is smooth and ripe. Delicious plym and cassis fruit is seasoned with notes of chocolate and subtle oak spice. The finish is dry and extremely persistent.
Excellent by itself or with any full flavoured dishes.
8,3 kgs (6x75cl)
135 cases (6x75cl) - 15 cases/level x 9 levels
96 cases (6x75cl) - 12 cases/level x 8 levels
Bottle bar code: 50 14313 700040 / Case bar code (6x 75cl): 050 14313 702143