José Neiva Correia
Quinta de Porto Franco
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.
This wine has a delicious full flavour of soft fruits such as raspberries and redcurrants. The wine is made from selected grapes and this is evident from the superb balance between is qualities of smoothness, ripe fruit and youthful freshness.
Excellent with food or by itself its the perfect day by day wine. Will accompany, for example, roasts, barbecue, pasta, vegetarian and cheese dishes.
7.5 kg (6x75cl)
75 cases - 15 cases/level x 5 levels
125 cases (6x75cl) - 25 cases/level x 5 levels
240 x 160 x 310 ou ou 320x245x310
bottle:560 031219 1509 / case: 15600312191506
DFJ Vinhos was awarded with 8 Bronze Medals and 12 Commendeds in the International Wine Challenge 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.
D.F.J. Vinhos has been distinguished with 17 Silver medals and 7 Seals of Approval in AWC 2011.
DFJ begin 2012 with 8 awards in the prestigious german wine contest SELECTION PREMIUM SELECT WINE CHALLENGE PROWEIN.