Jose Neiva Correia
Quinta de Porto Franco Single Estate
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 French of Allier oak barrels of 225 Lt from Seguin Moreau for 5 months. Ageing in bottle a minimum 5 months after bottling.
An unusual blend of varieties combine to produce a unique wine. Deep colour, intense matured red fruits, smoke and spice flavours with a long smooth finish.
Excellent with food or by itself. Try with meat, pasta, vegetarian and cheese dishes. We recommend to serve at the temperature of 16-18ºC.
8,7 kgs (6x75cl)
128 cases (6x75cl) - 16 cases/level x 8 levels
96 cases (6x75cl) - 12 cases/level x 8 levels
Bottle (EAN13) = 560 031219 127 1 // Carton (ITF14) = 1 560 031219 127 8
More 7 medals between gold and silver to DFJ in the Councours Mondial de Bruxelles 2010
The Wine Passion magazine awarded the Portada red 2006 with the seal of approval Wine Passion wise by both sensory characteristics and correct price.
DFJ won 3 gold medals, 14 silver medals and 7 Seal of Approval.
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.