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.
With an intense colour and character full bouquet, this is a full-bodied wine of excellent concentration. Although strongly structured and complex, the palate is deliciously smooth and ripe. Flavours of dark fruits are seasoned with herb notes and subtle aromas. The finish is dry and extremely persistent.
Excellent by itself or with any full flavoured dishes. Manta Preta 2005 it’s unfiltered. This means it should be served with additional care and if possible in a certain way: The bottle should be in the vertical for at least for one hour before serving to let the sediments fall down. It was important to use a good cork screw in order to take out the cork slowly not perforating the cork from one side to another. The wine should be decanted slowly, and 95% of the liquid only. The wine must be in the decanter for at least 15 minutes breathing before serving. We recommend to serve at the temperature of 16-18ºC.
8,3 kg (6x75cl) - 16,4 kg (12x75cl)
135 cases (6x75cl) or 68 cases (12x75cl) 15 cases/level x 9 levels or 16 cases/level x 4 levels
96 cases (6x75cl) or 48 cases (12x75cl) 12 cases/level x 8 levels or 12 cases/level x 4 levels
330x235x155 - 310x235x340
Bottle (EAN13) = 560 031219065 6 // Case (ITF14) 6x75cl = 1 560 031219065 3 // Case 12x75cl = 2 560 031219065 0
Gold in the AWC 2007 wine contest