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
VEGA WINS THE TROPHY DOURO WINE OF THE YEAR 2016