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, from the best origins, for 3 months.
A deep colour with intense aromas and flavours. The palate is very full bodied with an intriguing and delicious character of plums, blackberries and chocolate. This wine was aged in new barriques of French, American and Portuguese oak giving it perfect balance. The finish is dry and extremely persistent.
Excellent by itself or with any full flavoured dish such as game or red meat. More Awards: Silver Medal - Ribatejo Wine Challenge by Ribatejo Wine Commission
135 cases (6x75cl) - 15 cases/level x 9 levels/ 1151 kg
96 cases (6x75cl) - 12 cases/level x 8 levels / 827 kg
Bottle bar code (EAN13) = 560 031219029 8Carton bar code (ITF14) = 1 560 031219029 5
DFJ won 4 Silver medals, 1 Bronze medal and 9 Commended in the International Wine Challenge 2007 wine contest. The GRAND'ARTE Touriga Nacional red 2005 won SILVER medal.
Silver in the AWC 2006 wine contest