José Neiva Correia
Classic fermentation method with destemming and pre fermentative skin contact followed of the application of dry yeasts. Fermentation up to 30ºC in the first 2/3, and lowering down to 20ºC during the last 1/3. During the whole fermentation 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, Frech of Allier and Portuguese oak barrels of 225Lt, for 3 months. Ageing in bottle a minimum 3 months after bottling.
The deep ruby colour of this wine indicates its full bodied, fruity style. Full of Character, yet extremelly smooth, it has a delicious flavour of ripe berry complemented by oak spice. The finish is dry and lasts exceptionally well on the palate.
Excellent with food or by itself. Will accompany, for example, pasta, meat, and vegetarian and cheese dishes.
8,3 kgs (6x75cl) or 16,4 kgs (12x75cl)
135 cases (6x75cl) or 68 cases (12x75cl) 15 cases/level x 9 levels or 16 cases/level x 4 levels
96 cases (6x75cl) or 48 cases (12x75cl) 12 cases/level x 8 levels or 12 cases/level x 4 levels
330x235x155 or 310x235x340
Bottle (EAN13) = 560 031219 043 4 // Case (ITF14) 12x75cl = 2 560 031219 043 8 // Case 6x75cl = 1 560 031219 043 1