Jose 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.
Wine is aged in French oak barrels from Seguin Moreau of 225 Lt for 3 months.
Brilliant, we feel the aroma of ripe red fruits and spices from the oak ageing. Full-bodied, rich wine, in the mouth we feel ripe red fruits and pepper, very soft, tasty, finish elegant, intense and persistent.
Excellent on its own or as a complement of grilled meat dishes, stews, risottos, pasta, Vegetarian cuisine, tapas, Portuguese petiscos, cod dishes and dry cheeses. Serve at 16 to 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 221 6 // Case of 6 (ITF14) = 1 560 031219 221 3