José Neiva Correia
Classic fermentation method, involving selective extractive enzymes, which are compatible with the active 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 3 months. Ageing in bottle a minimum 5 months after bottling.
A rich ruby colour with superb aromas. This is a full-bodied wine that is full of character and shows excellent balance. It has delicious, intense black cherry and cassis flavours yet is extremely smooth. There is subtle oak spice on the finish which is dry and extremely persistent .
Excellent with or without food, particularly recommended with meat, pasta, cheese and 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) = 50 14313 701 184 // Case (ITF14) = 050 14313 701 351
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.
12 awards won DFJ in the International Wine Challenge 2010 in London
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.