José 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.
Deep Granada colour with intense aromas and flavours. The palate is very full bodied with an intriguing and delicious character of plums, blackberries and chocolate. The ageing in oak gives a perfect balance. The finish is smooth, elegant and extremely persistent.
Excellent by itself or with any full flavoured dish such as game or red meat. We recommend to serve at the temperature of 16-18ºC.
8,3 Kgs ( 6 x75cl ) // 16,1 kgs ( 12x75cl )
128 cases (6x75cl) - 16 cases/level x 8 levels // 70 cases (12x75cl) - 14 cases/level x 5 levels
96 cases (6x75cl) - 12 cases/level x 8 levels // 50 cases (12x75cl) - 10 cases/level x 5 levels
H 31.0 W 25.5 L 17.5 (cm) // H 31.0 W 33.3 L 25.1 (cm)
Bottle (EAN) = 5600312192452 // Case (ITF14) = 15600312192459