José Neiva Correia
Quinta de Porto Franco - Alenquer
Classic fermentation method with destemming and pre fermentative skin contact followed of the application of dry yeasts. and . 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 French of Allier new oak barrels of 225 Lt for 3 months. After bottling ages in bottle 3 months.
Bright ruby color, fruity aroma with a touch of violets. In the proof is velvety and feels a delicious taste of red fruit complemented by a touch of spice. The finish is intense, persistent and very nice.
Excellent by itself and as a complement to pasta, meat dishes, vegetarian or cheese based. We recommend to serve at the temperature of 16-18ºC.
8,3 kgs (6x75cl) ou 16,4 kgs (12x75cl)
135 caixas (6x75cl) ou 68 caixas (12x75cl)15 caixas/nível x 9 níveis ou 17 caixas/nível x 4 níveis
96 caixas (6x75cl) ou 48 caixas (12x75cl) 12 caixas/nível x 8 níveis ou 12 caixas/nível x 4 níveis
330x235x155 ou 310x235x340
garrafa (EAN13): 560 031219043 4/caixa (ITF14): (6x 75cl): 1 560 031219043 1/caixa (ITF14): (12 x 75cl): 2 560 031219043 8
DFJ Vinhos received two Gold Medals and 10 Silver Medals in the Councours Mondial De Bruxelles 2011.
DFJ Vinhos was awarded with one silver medal, seven Bronze medals and 10 Commended on Decanter Wine Awards in 2011.
DFJ Vinhos was awarded with a Silver Medal and 10 Bronze Medals at International Wine & Spirit Competition 2011.
Bronze Medal for the Point West 2008 in the Korea Wine Challenge 2011.
2011 was outstanding for DFJ wines at Wine Enthusiast.