JAG red 2019
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JAG red 2019

Harvest

2019

Color

Red

Country

Portugal

Region

Lisboa

Terroir

DFJ VINHOS single estates

Vinification Method

Classic fermentation method in stainless steel vats, 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.

Ageing

The wine ages in bottle during 1 month after bottling.

Tasting Notes

Ruby in color, bright, very fruity and aromatic. In the tasting it is very balanced, fruity, flavorful, and elegant giving a great pleasure.

How to Serve

Excellent as an aperitif, a perfect everyday wine. Excellent complement of white or red meat dishes, meat stews, roasts, barbecues, pastas, pizzas, vegetarian dishes, Mexican, Chinese, Thai cuisine and cheese dishes. Serve at a temperature of 16 to 18ºC.

Gross weight

7.28 kg (6X75cl)

Pallet configuration

Standard pallet (1,00 x 1,20m) 135 cases (6x75cl) - 15 cases/ level x 9 levels Euro pallet (0,80 x 1,20m) 108 cases (6x75cl) - 12 cases/ level x 9 levels

Euro pallet configuration

(0.80mx1.2m): 96 cases (6x75cl) or 48 cases (12x75cl)/12 cases/level x 8 levels or 12 cases/level x 4 levels

Case dimensions

H323 W305 L231 mm / laydown carton cork closure

Bar code

Bottle Barcode (EAN13) = 560 0312 192292 Case Barcode (ITF14) (12 x 75cl) = 2 560 0312 192296 Case Barcode (ITF14) (6 x 75cl) = 1 560 0312 192299

Harvest

2019

ABV at 20ºC%

12,5

Volume at 20ºC g/cm3

1,0068

Total dry matter g/dm3

65,0

Volatile acidity (in acetic acid) g/l

0,52

Total acidity g/l

6,38

Fixed acidity g/l

5,73

pH

3,45

SO2 (free) & (total) mg/l

35/86