Quinta de Porto Franco single estate
José Neiv a Correia
How to serve
A great wine f or special ocasions and exquisite gastronomy .
Classic f ermentation method with destemming and pre f ermentativ e skin contact f ollowed of the application of dry y easts. Fermentation up to 30º C in the f irst 2/3, and lowering down to 20º C during the last 1/3. During the whole f ermentativ e process, pumping ov er 2 times per day , using each time half of the v olume contained in the v at. Af ter the alcoholic f ermentation, the cap is plunged f or 30 day s, and during that period, extraction of the gentle tannins is conducted, along with the malolactic f ermentation and the natural stabilization of the wine.
Wine is aged in 15% American and 85% French of Allier oak barrels of 225 Lt f or 18 months. Ageing in bottle a minimum 9 months af ter bottling.