José Neiva Correia
Quinta de Porto Franco single estate
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, for 6 months. Ageing in bottle a minimum 5 months after bottling.
Deeply coloured with complex aromas and full body. The palate is concentrated yet has a wonderfully soft character. The delicious berry and damson fruit is complemented by wild herb aromas. Short oak ageing has added appealing cinnamon spice to a long, dry finish.
Excellent by itself or with any full flavoured dish.
8,3 kgs (6x75cl)
135 cases (6x75cl) - 15 cases/level x 9 levels
96 cases (6x75cl) - 12 cases/level x 8 levels
Bottle (EAN13) = 5 014313 701 092 // Case (ITF14) = 0 50 14313 701 092