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.
The wine is aged in American, French of Allier and Portuguese oak barrels of 225 Lt, for 3 months. Ageing in bottle a minimum 3 months after bottling.
Captivating with its impressive aroma and perfectly smooth flavour of fresh cherry, raspberry and spice notes.
Excellent with food or by itself. Will accompany roasts, barbecue, vegetarian and cheese dishes.
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 031219047 2 // Case (ITF14) = 1 560 031219047 9
DFJ won 3 gold medals, 14 silver medals and 7 Seal of Approval.