MR. JOSÉ NEIVA CORREIA is the owner and the chief winemaker of DFJ VINHOS. Born and living in a single estate in the Lisboa wine region, did its first harvest in 1974. There were three training ports at José Neiva Correia: Dois Portos in Portugal, Gesenheim in Germany and Bordeaux in France. This helped him to learn about different winemaking methods, compare them, and be inspired to make his own wines later.
He began working with Mr. Octavio Pato, one of the best Portuguese winemakers of the 1960s, 1970s and 1980s, in 1974. José Neiva Correia learned how to study wine, water, earth, leaves, etc. through this experience and his laboratory work, and all this has helped him to deepen his expertise. He is especially well-known because of a patent for the first truly successful method of disinfecting corks.
In the wine area of Lisbon (Lisbon), the climate is temperate, hot, with rain and humidity during the necessary season. The numerous valleys and hills in this area, on the other hand, produce the most diverse microclimates. The soil’s consistency and characteristics also vary, resulting in different terroirs.
He began working with Mr. Octavio Pato, one of the best Portuguese winemakers of the 1960s, 1970s and 1980s, in 1974. José Neiva Correia learned how to study wine, water, earth, leaves, etc. through this experience and his laboratory work, and all this has helped him to deepen his expertise. He is especially well-known because of a patent for the first truly successful method of disinfecting corks.
Created in 1998, DFJ VINHOS has 250 hectares of vineyards, mainly in the Lisbon wine region. Today, the company is very proud of how far it has come: more than 99% of the 8 million bottles manufactured annually by the Portuguese company are exported to more than 50 countries. With rich and elegant wines full of flavor, most target the middle segment with a highly aggressive pricing strategy. Finally, the proximity to the Atlantic Ocean moderates the climate so that there is little variation in temperature, with moderate Winters and Summers, and the nocturnal dew leads to a long and regular maturation.
DFJ VINHOS has prepared its 250 hectares of vineyards, mostly in the Lisboa wine region, for mechanical grape picking (12 to 15 ha/day) in order to avoid the Equinox (September 21st), when 90 percent rain is expected.
The final result is high quality production well above the average production in Portugal.
In terms of taste, all of the wine is made in accordance with the client’s desires and business demands. This stems from many years of collaborations with international distributors, namely the British market, one of the world’s most demanding and challenging markets, the first in which DFJ VINHOS began to operate.
DFJ uses only French oak barrels bought from Seguin Moreau and restores them in its own cooperage.
Quinta da Fonte Bela – Cathedral of the Wine
Located in Vila Chã de Ourique – Cartaxo, 80 km north of the city of Lisbon, it is a unique centennial property. Most of the buildings belong to the so-called “Cast-iron architecture” used in the second half of the 19th century by the followers of Eiffel. All the facilities were designed by engineers of the atelier of Eiffel, who at the time were in Portugal to design public works, such as the Santa Justa elevator in Lisbon and the D. Luís Bridge in Porto. The owner of the Quinta at the time (António Francisco Ribeiro Ferreira) took advantage of the presence of these engineers and commissioned the plans of what would become the center of his agricultural activity. The first building came to be the cellar completed in 1897. The exterior architecture is also unique in Portugal because it is characteristic of southern France and Balearic Islands that were certainly the origin of engineers.
Also known as the Cathedral of Wine, Quinta da Fonte Bela is composed of several buildings, among which we find the headquarters of the DFJ where are the offices, a vinification center, a bottling line, warehouses, a cellar with capacity for 9.3 millions of liters, cooperage, laboratory and living room. All in a total of 17,197 m 2 and a covered area of 8,063 m 2 .
DFJ VINHOS won 610 awards in 2020. DFJ VINHOS received 610 awards in 2020 including 28 trophies and 281 gold medals. Since 2010 we won 3755 awards. And this 2021, DFJ Vinhos SA has joined Singapore Awards 2021 and won 14 GOLD MEDAL Awards and 6 SILVER MEDAL Awards in this prestigious competition:
BIGODE RED 2019 – Vinho Regional Lisboa
Awarded Gold by Singapore Newspaper
Vinification Method : 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.
Ageing : The wine is aged in bottle a minimum of 1 month after bottling.
Tasting Notes : Brilliant, with aroma to red fruits, dark ruby color. In the mouth it is fruity, soft, easy to drink and very tasty, with an elegant, intense and persistent finish.
CORETO RED 2019 – Vinho Regional Lisboa
Awarded Gold by Singapore Newspaper
CORETO in Portuguese means gazebo or bandstand in a public garden, where usually music shows are presented.
Vinification Method : 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.
Ageing : The wine is aged in bottle a minimum a month after bottling.
Tasting Notes : Coreto could be easily your day by day favourite wine. It has a medium deep body, not high level alcohol volume, ruby colour, has berry fruit flavours, was smooth, really tasty and easy to drink, with an elegant and intense finish in the tasting.
ESCADA Touriga Nacional red 2019 – Vinho Regional Lisboa
Awarded Gold by Singapore Newspaper
ESCADA it’s the Portuguese word to stairs, and represents the tribute of DFJ VINHOS to the the Douro unique landscape of vineyards covering the hils step by step.
Vinification Method : 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.
Ageing : Ageing in bottle a minimum of 3 months after bottling.
Tasting Notes : Rich, full-bodied, fruity but smooth, tasty, with an aftertaste intense and elegant. João Paulo Martins; Vinhos de Portugal 2016; ” Almost exclusive sale to Norway (where is the best selling red wine) and producer store. Very well in color and aroma, here with some well placed floral. Very polished in the mouth, soft, with an acidity that is here to give a good freshness to the wine. It works well and there is no wonder that success, the wine has everything to please and be versatile at the table.”
FAT DUCK red 2019 – Vinho Regional Lisboa
Awarded Gold by Singapore Newspaper
The Story: The original Fat Duck was actually a lonely Canada goose that once made its home in our winery, Quinta da Fonte Bela. It had lost its way or perhaps decided it liked our excellent local food and wine; either way it thrived and suited its affectionate nickname.
Vinification Method : Classic fermentation method in stainless steel vats, 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.
Ageing : The wine ages in bottle during 1 month after bottling.
Tasting Notes : This deep ruby red, medium-bodied wine has berry fruit flavours and a beautiful balance. Its fruity, tasty, and very pleasant and elegant.
JAG red 2019 – Vinho Regional Lisboa
Awarded Gold by Singapore Newspaper
Vinification Method : Classic fermentation method in stainless steel vats, 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.
Ageing : The wine ages in bottle during 1 month after bottling.
Tasting Notes : This deep ruby red, medium-bodied wine has berry fruit flavours and a beautiful balance. Its fruity, tasty, and very pleasant and elegant.
PAXIS Red Blend 2019 – Vinho Regional Lisboa
Awarded Gold by Singapore Newspaper
PAXIS was so and in a sense a stage of ideal escape from the stress of the world where we could appreciate a great wine getting all the pleasure to our senses.
Because of that the PAXIS wines are always carefully selected to offer the best ratio price/ quality/ pleasure. Enjoy it!
Vinification Method : 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.
Ageing : Ageing og one month in bottle after bottling.
Tasting Notes : A delicious wine. Although the palate is quite concentrated, it presents a surprisingly gentle nature. This wine is medium-bodied and brimming with aromas of black cherries, raspberries and the spicy notes. The finish is elegant and persistent.
PEDRAS do MONTE red 2018 – Vinho Regional Lisboa
Awarded Gold by Singapore Newspaper
Vinification Method : Made with the 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.
Ageing : Ageing of one month in bottle after bottling.
Tasting Notes : Deep ruby in colour with superb complex aromas. This is a concentrated wine with fig, plum, raspberry, and violet flavours. There is a subtle oak spice on the finish, which is dry and extremely persistent.
PORTADA Reserva white 2019 – Vinho Regional Lisboa
Awarded Gold by Singapore Newspaper
Vinification Method : Destemming, pelicular maceration and pressing. Cooled to 15ºC, the must passes by a vacuum filter with perlites. The fermentation is achieved through active dry yeasts, the temperature being controlled between 16ºC and 18ºC.
Ageing : The wine is aged in bottle a minimum a month after bottling.
Tasting Notes : Bright and fruity with mineral notes. In the mouth it is fruity, very fresh, full bodied, soft, very tasty and with a long end of tasting.
PORTADA Lote DFJ red 2019 – Vinho Regional Lisboa
Awarded Gold by Singapore Newspaper
Vinification Method : 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.
Ageing : The wine ages in bottle during 1 month after bottling.
Tasting Notes : That’s your everyday wine. Medium body, light alcohol volume, ruby bright colour, with red matured fruit flavours. Smooth, tasty and easy to drink, with an elegant, intense and long pleasant finish in the tasting.
PORTADA Lote DFJ white 2019 – Vinho Regional Lisboa
Awarded Gold by Singapore Newspaper
Vinification Method : Destemming contact with skin contact. Cooled to 15ºC, the must is then vacuum filtered with perlites. The fermentation is achieved through active dry yeasts, the temperature being controlled between 16ºC and 18ºC.
Ageing : After bottling ages 1 month in bottle.
Tasting Notes : Bright light pearl color, very fruity, we feel apples and citrus in the aroma. In the tasting it’s very tasty, refreshing, pleasant, soft, and easy to drink. A great wine for everyday pleasure and for any occasion.
PORTADA Winemakers Selection red 2019 – Vinho Regional Lisboa
Awarded Gold by Singapore Newspaper
Vinification Method : Classic fermentation method in stainless steel vats, 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.
Ageing : The wine ages in bottle during 1 month after bottling.
Tasting Notes : Bright garnet color and aroma of ripe red fruits. In the tasting it is a balanced, fruity, tasty, elegant wine with a long and intense finish. A great wine for everyday pleasure and for any occasion.
SEGADA red 2019 – Vinho Regional Lisboa
Awarded Gold by Singapore Newspaper
Vinification Method : 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.
Tasting Notes : Bright ruby color, fruity aroma with a touch of violets. In the proof is velvety and feels a delicious taste of red fruit complemented by a touch of spice. The finish is intense, persistent and very nice.
STORKS LANDING RED – Vinho Regional Lisboa
Awarded Gold by Singapore Newspaper
Vinification Method : 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.
Ageing : Ages one month in bottle after bottling.
Tasting Notes : Bright red ruby. This wine has a delicious aroma of ripe red fruits. It has a great balance between softness, ripe red fruit flavor and youth. Delicious, elegant with a long, intense and pleasant finish.
PATAMAR Reserva red 2019
Awarded Gold by Singapore Newspaper
Vinification Method : 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.
Ageing : Wine is aged in French oak barrels from Seguin Moreau of 225 Lt for 3 months.
Tasting Notes : Brilliant, we feel the aroma of ripe red fruits and spices from the oak ageing. Full-bodied, rich wine, in the mouth we feel ripe red fruits and pepper, very soft, tasty, finish elegant, intense and persistent.
ALTA CORTE red 2019 – Vinho Regional Lisboa
Awarded Silver by Singapore Newspaper
This was DFJ best blend of Caladoc & Tinta Roriz.
Vinification Method : 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.
Ageing : Wine is aged in French of Allier oak barrels of 225 Lt for 2 months. Ageing in bottle a minimum 3 months after bottling.
Tasting Notes : With a well defined garnet colour, it has enticing aromas; along with a full body and many and different flavours, we find figs, cherries, and damascus; these are complemented by subtle vanilla from oak ageing.
CASA do LAGO red 2019 – Vinho Regional Lisboa
Awarded Silver by Singapore Newspaper
Vinification Method : 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.
Ageing : Wine is aged in French of Allier oak barrels of 225 Lt for 3 months. Ageing in bottle a minimum 3 months after bottling.
Tasting Notes : The deep ruby colour of this wine indicates its full bodied, fruity style. Full of character yet extremely smooth, it has a delicious flavour of ripe berry fruits and violets completed by oak spice. The finish is dry and lasts exceptionally well on the palate.
PAXIS Medium Dry red 2019 – Vinho Regional Lisboa
Awarded Silver by Singapore Newspaper
Vinification Method : Classic fermentation method in stainless steel vats, 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.
Ageing : The wine ages in bottle during 1 month after bottling.
Tasting Notes : This deep ruby red, medium-bodied wine has berry fruit flavours and a beautiful balance. Its fruity, tasty, and very pleasant and elegant.
POMAR red 2019 – Vinho Regional Lisboa
Awarded Silver by Singapore Newspaper
Vinification Method : 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.
Ageing : The wine ages in bottle during 1 month after bottling.
Tasting Notes : This deep ruby red, medium-bodied wine has berry fruit flavours and a beautiful balance. Its fruity, tasty, and very pleasant and elegant.
PORTADA Medium Sweet red 2019 – Vinho Regional Lisboa
Awarded Silver by Singapore Newspaper
Vinification Method : 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.
Ageing : The wine ages in bottle during 1 month after bottling.
Tasting Notes : This deep, ruby red, medium-bodied wine has berry fruit flavours and a beautiful balance, very smooth and tasty with notes of matured red fruits, compote of fruits and honey. PORTADA means in the Portuguese language the outside or inside doors of the windows.
PORTADA Lote DFJ rosé 2019 – Vinho Regional Lisboa
Awarded Silver by Singapore Newspaper
Vinification Method : Destemming, pelicular maceration and pressing. Cooled to 15ºC, the must passes by a vacuum filter with perlites. The fermentation is achieved through active dry yeasts, the temperature being controlled between 16ºC and 18ºC.
Agein : One month in bottle after bottling.
Tasting Notes : Bright, perfumed, with notes of apple and red matured fruits, offering a delicious wine with an elegant and refreshing tasting.
For more information about DFJ Vinhos SA please CLICK HERE:
Total area : 10,50 hectares.
Millésime Chocolat produce antique chocolate bearing the bean harvest date. The atmosphere, like the grape varieties or the terroir, affects the beans’ flavor characteristics from season to season. The harvests do not take place at the same time, depending on the country, depending on the climate, depending on the region. Almost all year round, cocoa trees grow near the equator. The further away we go, the more marked the harvest seasons. In the northern hemisphere, there are two harvest periods: the “big harvest” from October to February and the “small harvest” from March to June. In the southern hemisphere, it is exactly the opposite. For us, the vintage is a benchmark, because it allows us to judge the evolution of cocoa in relation to the local climatological conditions of the harvest year.
