2006
Red
José Neiva Correia
Portugal
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 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 (ITF14) 6x75cl = 1 560 031219 043 1
2006
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.
TROPHY: Fat Duck Medium Sweet red 2018 - LISBOA WINE OF THE YEAR
TROPHY: DFJ VINHOS S.A. - PORTUGAL WINERY OF THE YEAR 2020
TROPHY: TROFÉUS: BEST PAIRING - with Stir-fried Preserved Vegetables with Green Peas and Bean Curd Sheets - Portada Winemakers Selection white 2019 BEST PARING - with Wok-fried Beef Fillets with Beijing Onion - Portada Winemakers Selection red 2019
