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 6 months after bottling.
A deep grenade colour with intense aromas and flavours. The palate is very full bodied with an intriguing and delicious character of plums, black berries and vanilla. This wine aged 5 months in new barriques of French, American and Portuguese oak giving it a perfect balance. The finish is smooth and persistent.
Excellent by itself or with any full flavoured dish such as game, red meat and spicy food.
8,3 kgs (6x75cl)
135 cases (6x75cl); 15 cases/level x 9 levels
96 cases (6x75cl); 12 cases/level x 8 levels
Bottle (EAN13) = 560 031219039 7 // Case (ITF14) = 1 560 031219039 4
DFJ won one Silver medal, 3 Bronze medals and 7 Commended inthe International Wine Challenge 2009 wine contest. The PATAMAR Reserva red 2007 won Silver Medal.
Gold in the AWC 2007 wine contest
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.
DFJ won 1 gold medal, 21 silver medals and 5 Seal of Approval.