José Neiva Correia
Made with the 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, from the best origins, for 3 months.
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.
Deep ruby in colour with superb complex aromas. This is a concentrated wine with fig, plum, raspberry, and violet flavours. There is a subtle oak spice on the finish, which is dry and extremely persistent.
Excellent with food or by itself. Will accompany almost any fuller flavoured dishes for example, roasts, barbecue, cheese, Italian and vegetarian gastronomy.
16,4 kg (12x75cl)
68 cases (12x75cl) = 17 cases /level x 4 levels
48 cases (12x75cl) = 12 cases / level x 4 levels
Bottle (EAN13) = 560 031219 011 3 / Carton (ITF14) = 2 560 031219 001 7
Point West tinto 2005 won silver medal in the Mundus Vini 2009
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 one Bronze medal and 11 Commended in the International Wine Challenge 2008 wine contest. The GRAND'ARTE ALVARINHO white 2007 won BRONZE MEDAL.
The Paxis Douro red 2005 won gold medal in the AWC 2008.