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 American, French of Allier and Portuguese oak barrels of 225 Lt for 5 months. Ageing in bottle a minimum 5 months after bottling.
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. We recommend to serve at the temperature of 16-18ºC.
8,7 Kg (6x75cl)
128 Cases (6x75cl) - 16 Cases/level x 8 levels
96 Cases (6x75cl) - 12 Cases/level x 8 levels
Bottle (EAN13) = 560 031219 080 9 // Carton (ITF14) = 1 560 031219 080 6
Three gold medals and three silver medals was an excellent recognition of our wines, in one of the most important and recognized world wine contests the MUNDUS VINI.
DFJ won 3 gold medals, 14 silver medals and 7 Seal of Approval.
The Paxis Douro red 2005 won gold medal in the AWC 2008.
DFJ won 11 medals at the BOJNICE WINE COMPETITION 2012 in Sloakia.