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.
Using a combination of the varieties Tinta Roriz and Cabernet Sauvignon, José Neiva Correia has produced this velvety smooth wine notable for its long finish. Its integrated aromas and flavours of green peppers, cedar, raspberries, blueberries, and cherries are completed by notes of vanilla and chocolate.
Excellent by itself or with any full flavoured dishes.
135 cases (6x75cl) - 15 cases/level x 9 levels
96 cases (6x75cl) - 12 cases/level x 8 levels
Bar Codes: Bottle: 560 031219 044 1Case: (6x 75cl): 2 560 031219 044 5
DFJ Vinhos was awarded with 1 Gold Medal, 2 Silver Medals and 3 Bronze Medals in BOJNICE WINE COMPETITION 2011.