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 American, French of Allier and Portuguese oak barrels of 225 Lt, for 6 months.
Deep full body red wine, structured with a fruity aroma combined with oak scents. The ageing in oak barrels develops a smoke fragrance that intensifies the pleasure to drink this wine. The end of the tasting is long, velvety, intense and pleasant.
A superb accompaniment to fuller flavoured food such as meats, pasta, etc. This wine is also delicious served without 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) = 5 60031219084 7 // Case (ITF14) = 1 560031219084 4
VEGA Douro 2005 awarded the 75th Best Buy of the year 2008 and the ESCADA Douro 2005 won Cellar Selection and a rating of 92.
The Paxis Douro red 2005 won gold medal in the AWC 2008.
In London at the Decanter Wine Awards 2009, DFJ won 4 bronze medals and 10 Commended. The CASA DO LAGO white 2008 won BRONZE MEDAL.
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.
DFJ won 1 gold medal, 21 silver medals and 5 Seal of Approval.