Jose 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 French of Allier oak barrels of 225 Lt for 3 months. Ageing in bottle a minimum 3 months after bottling.
Ruby colour, smooth and complex aroma to the mix of matured fruits and the new oak wood ageing. The taste reveal's a smooth, elegant and balanced dry red wine with a pleasant and persistent end. João Paulo Martins; Vinhos de Portugal 2016; "Tasted in 2015. Notes of ripe fruit in the aroma, is fresh and well attractive with good concentration. Easily in the mouth, soft, with discreet tannins, is a red that can stand in the cellar, but in truth, it is now that he must be drunk."
Social wine, excellent as aperitif and to accompany meat, game, dry cheese and fishes in the oven or codfish. We recommend to serve at the temperature of 16-18ºC.
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 031219 070 0 // Case (ITF14) = 1 560 031219 070 7
38 / 74
CWSA ALENTEJO WINE OF THE YEAR 2015
In the 2010 Wine Enthusiast DFJ has been awarded with 1 Cellar Selection, 23 Best Buy, one rating of 92 points, one of 91 and three ratings of 90.