José Neiva Correia
Classic fermentation method with destemming and pre fermentative skin contact followed of the application of 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, from the best origins, for 3 months.
With a well defined garnet colour, it has enticing aromas, along with a full body and an intense, velvety and persistent palate. Among the many and different flavours we find figs, cherries and Damascus; these are complemented by subtle vanilla from oak ageing.
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: 5 014313 70106.1Case: (6 x 75cl): 50 4313 701 306
DFJ won 11 medals at the BOJNICE WINE COMPETITION 2012 in Sloakia.