DFJ Vinhos SA is proud of its accomplishments: since 1998, it has exported over 99 percent of its 8 million bottles to over 50 nations.” DFJ Vinhos SA export 99 percent of 10 million bottles”.
Internationalization, efficiency, and diversification of the bid in response to consumer needs are the watchwords of a company whose principal goal is to attain the best quality/price ratio for each of its products in order to keep its consumers satisfied at all times. A risk that has paid off, as evidenced by the company’s growing presence in international markets and the numerous prizes it has received outside of Portugal: more than 3500 since 2010.
DFJ produces wine on 250 hectares of vineyards, principally in the Lisbon area and on multiple estates. The most important is Quinta do Porto Franco, which has 80 hectares and one winemaking core. José Neiva Correia grew up in this neighborhood. With 50 hectares and another winemaking base, Quinta da Fonte Bela, the headquarters of DFJ Vinhos, is equally significant.
WINEMAKING & INNOVATION
Herdeiros, José Neiva Correia, brings a tidy agriculture to the careful collection of grape varieties to be planted in the numerous fields, Herdeiros, José Neiva Correia, where there is no room for chemicals in their soils, but only for organic matter of the highest quality and for rootstocks carefully chosen according to the conditions.
This winemaker recently took out another experiment, always with the same excitement and spirit of innovation that define him: he planted a hectare and a half of Dorn Felder in the municipality of Torres Vedras. a German grape variety that is virtually unknown in Portugal and the general public, with early maturation and high resistance to Atlantic influence, but that produces wines with a lot of color and fruit, even to consumer taste. The results were so good that the company is already planning to release a variety as soon as regulations permit. We’ll have to wait and see if we can prove it.
Jose Neiva Correia grew up in a land of wine and vineyards, at Quinta de Porto Franco, which many historians believe is one of the oldest properties in the municipality of Alenquer, with a history that predates the country’s independence. José Neiva Correia, one of Portugal’s most successful winemakers, will pursue a large portion of the raw material for the best harvests of DFJ Vinhos, the company he founded in 1998 and which now produces an estimated annual production of eight million bottles, 30 labels, and 110 different wines from the Douro, Peninsula de Setbal, Lisbon, and Verdes regions of Portugal.
On both his father’s and mother’s lines, José Neiva Correia, a descendant of many generations of winegrowers, carried on the family legacy with taste and skill. Anyone who knows him or has worked with him can speak to the creativity and zeal with which he signs each of his many and varied wines, in which he combines implausible grape kinds with surprising outcomes. The desire for the end product’s quality is unquestionably the same, whether top of the line at higher costs and with smaller runs, or greater volumes to meet vast foreign markets. You must be able to perform it flawlessly.
He has been in the vanguard of bringing new grape varieties to Portugal, fighting for more environmentally sustainable agriculture, and looking for remedies to one of the industry’s most serious issues: how to better fence bottles with cork stoppers as a winemaker. He also created and patented an ozone-based method of disinfecting corks (which he later sold to the Amorim Group) that helps to reduce the amount of the dreaded TCA (trichloroanisole, the component that causes the so-called “smell a stopper”), the winemaker’s worst enemy.
Quinta da Fonte Bela – Cathedral of the Wine
It is a one-of-a-kind centennial property located in Vila Ch de Ourique – Cartaxo, 80 kilometers north of Lisbon. The majority of the structures are examples of the so-called “Cast-iron architecture” popularized by Eiffel’s disciples in the second half of the nineteenth century. Engineers from Eiffel’s atelier, who were in Portugal at the time to build major works such as the Santa Justa elevator in Lisbon and the D. Lus Bridge in Porto, developed all of the facilities. The owner of the Quinta at the time (António Francisco Ribeiro Ferreira) took advantage of their presence and commissioned the blueprints for what would become the hub of his agricultural activities. The cellar, which was built in 1897, was the first structure. The outside architecture is also distinctive in Portugal because it is reminiscent of southern France and the Balearic Islands, where engineers are believed to have originated.
Quinta da Fonte Bela, also known as the Wine Cathedral, is made up of numerous structures, including the DFJ headquarters, which comprises offices, a vinification center, a bottling line, warehouses, a basement with a capacity of 9.3 million liters, cooperage, laboratory, and living room. All in all, there are 17,197 m2 of open space and 8,063 m2 of covered space.
In 2020, DFJ VINHOS won 610 prizes, including 28 trophies and 281 gold medals. We’ve earned 3755 awards since 2010.
DFJ VINHOS SA recently competed in the SINGAPORE WINE & SPIRIT AWARDS 2021, winning 21 GOLD MEDAL AWARDS and 8 MEDALS in this renowned competition:
BIGODE DFJ Blend RED 2020 – LISBOA REGIONAL WINE
Awarded Gold by Singapore Newspaper
Classic fermentation method with destemming and pre-fermentation skin contact followed by the application of active dry yeasts. Fermentation at 30°C for the first 2/3, and lowering to 20°C during the last 1/3. During the entire fermentation process, 2 pumping overs are carried out daily, each using half of the volume contained in the vat. After alcoholic fermentation, the blanket is soaked for 30 days, during which the soft tannins are extracted, malolactic fermentation and natural stabilization of the wine.
Minimum 1 month aging in bottle after bottling.
Bright, red fruit aroma, dark ruby color. In the mouth it is fruity, smooth, easy to drink and very tasty, with an elegant, intense and persistent finish.
Excellent if taken as an aperitif, at parties, but also perfect to accompany roasts, barbecues, Italian, Mexican, Indian, vegetarian and dry cheese cuisine. Serve at a temperature of 15 – 18ºC.
POMAR RED 2020 – LISBOA REGIONAL WINE
Awarded Gold by Singapore Newspaper
Classic fermentation method with destemming and pre-fermentation skin contact followed by the application of active dry yeasts. Fermentation at 30°C for the first 2/3, and lowering to 20°C during the last 1/3. During the entire fermentation process, 2 pumping overs are carried out daily, each using half of the volume contained in the vat. After alcoholic fermentation, the blanket is soaked for 30 days, during which the soft tannins are extracted, malolactic fermentation and natural stabilization of the wine.
After bottled, it aged for a month in bottle.
Portada has a ruby color, very fruity and aromatic. In the tasting, it is a very balanced, fruity, flavorful, elegant wine that gives great pleasure.
Excellent as an aperitif, a perfect everyday wine. Excellent complement of white or red meat dishes, meat stews, roasts, barbecues, pastas, pizzas, vegetarian dishes, Mexican, Chinese, Thai cuisine and cheese deliveries. We recommend serving at a temperature of 16-18º C.
CORETO WHITE 2020 – LISBOA REGIONAL WINE
Awarded Gold by Singapore Newspaper
De-stemmed with pre-fermentation skin contact. The must is cooled to 15°C and vacuum filtered with perlites. Fermentation is carried out with active dry yeast, at a controlled temperature between 16ºC and 18ºC.
Minimum 1 month in bottle after bottling.
Fruity, young and very refreshing. It has a touch of citrus fruits combined with tropical fruits, it is smooth, tasty and persistent in the tasting.
Ice cream is great as an aperitif and as an accompaniment to fish, seafood, white meat, vegetarian, Indian, Chinese and Sushi dishes. We recommend serving at a temperature of 8-10ºC.
CASA DO LAGO WHITE 2020 – LISBOA REGIONAL WINE
Awarded Gold by Singapore Newspaper
De-stemmed with pre-fermentation skin contact. The must is cooled to 15°C and vacuum filtered with perlites. Fermentation is carried out with active dry yeast, at a controlled temperature between 16ºC and 18ºC.
One month in bottle after filling.
Aromatic and full-bodied, with hints of apple, which make this wine delicious and refreshing.
Great aperitif, it also accompanies meals of fish dishes, white meat, vegetarian food and even more spicy cuisines such as Indian and Chinese. Serve at a temperature of 8C ?? 10C.
CASA DO LAGO ROSÉ 2020 – LISBOA REGIONAL WINE
Awarded Gold by Singapore Newspaper
De-stemmed with pre-fermentation skin contact. The must is cooled to 15°C and vacuum filtered with perlites. Fermentation is carried out with active dry yeast, at a controlled temperature between 16ºC and 18ºC.
Aging for 1 month in bottle after bottling.
Bright, fragrant, with notes of apple, strawberries, cherries and ripe red fruits. In the tasting it is delicious, refreshing, with a long, intense and elegant finish.
Great as an aperitif; It goes very well with salads, soups, pastas, sushi, and all kinds of vegetarian and highly spiced cuisine such as Indian, Chinese, Thai and Mexican. Serve at 8C – 10C.
CASA DO LAGO Grande Reserva RED 2017 – LISBOA REGIONAL WINE
Awarded Gold by Singapore Newspaper
Classic fermentation method with destemming and pre-fermentation skin contact followed by the application of active dry yeasts. Fermentation at 30°C for the first 2/3, and lowering to 20°C during the last 1/3. During the entire fermentation process, 2 pumping overs are carried out daily, each using half of the volume contained in the vat. After alcoholic fermentation, the blanket is soaked for 30 days, during which the soft tannins are extracted, malolactic fermentation and natural stabilization of the wine.
Aging for 6 months in 225Lt Allier French barrels. Aging for 3 months in bottle after bottling.
Full-bodied but smooth wine, very aromatic, fruity, delicious and with an elegant and very persistent finish. Great wine for social occasions or as a complement to strong and spicy cuisine. João Paulo Martins; Wines of Portugal 2016; “Tasted in 2014. Very good aromatic presence, with the peppery notes of the variety plus notes of very ripe black fruit, all alive but with weight and still very dark, telling us it needs time. Good taste in the mouth, fresh and with cooperating tannins, it is a beautiful specimen of the variety, ripe and full. Very interesting.”
A great wine for special occasions that we recommend decanting 15 minutes before serving. Recommended temperature for serving 16 – 18ºC.
ALTA CORTE RED 2019 – LISBOA REGIONAL WINE
Awarded Gold by Singapore Newspaper
Classic fermentation method with destemming and pre-fermentation skin contact followed by the application of active dry yeasts. Fermentation at 30°C for the first 2/3, and lowering to 20°C during the last 1/3. During the entire fermentation process, 2 pumping overs are carried out daily, each using half of the volume contained in the vat.
Aging for 2 months in new French oak barrels. Minimum of 3 months in bottle after bottling.
Garnet in color, it contains enticing aromas, a good body and an intense, velvety and persistent palate. Among the many and varied flavors we find figs, cherries and apricots, discreetly enveloped in vanilla, from the oak wood where it aged.
Excellent alone or with any well-seasoned dish. We recommend serving at a temperature of 16-18º C.
FAT DUCK RED 2020 – LISBOA REGIONAL WINE
Awarded Gold by Singapore Newspaper
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.
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.
The wine ages in bottle during 1 month after bottling.
This deep ruby red, medium-bodied wine has berry fruit flavours and a beautiful balance. Its fruity, tasty, and very pleasant and elegant.
It’s the perfect happy hour red wine, a everyday wine. It’s excellent with food or by itself. Excellent complement of white and red meat dishes, roasts, barbecue, pasta, pizzas, vegetarian, Mexican, India, Thai and Chinese gastronomies, cheese dishes. We recommend to serve at the temperature of 16-18ºC.
PORTADA Winemakers Selection WHITE 2020 – LISBOA REGIONAL WINE
Awarded Gold by Singapore Newspaper
De-stemmed with pre-fermentation skin contact. The must is cooled to 15°C and vacuum filtered with perlites. Fermentation is carried out with active dry yeast, at a controlled temperature between 16ºC and 18ºC.
After bottling, it ages for one month in bottle.
Bright light pearl color, very fruity, apples and citrus in the aroma. When tasting, it is very tasty, refreshing, pleasant, soft and easy to drink. A great wine for everyday pleasure and for any occasion.
Excellent aperitif, delicious as a complement to fish dishes, white meat, vegetarian food and even more spicy cuisines such as Indian and Chinese. We recommend serving at a temperature of 8-10ºC.
PORTADA Winemakers Selection ROSÉ 2020 -LISBOA REGIONAL WINE
Awarded Gold by Singapore Newspaper
De-stemmed with pre-fermentation skin contact. The must is cooled to 15°C and vacuum filtered with perlites. Fermentation is carried out with active dry yeast, at a controlled temperature between 16ºC and 18ºC.
Minimum 1 month in bottle after bottling.
Bright, fragrant, with hints of apple and ripe red fruits. Very tasty, refreshing, elegant, soft, great for daily consumption.
Excellent as an aperitif and very good complement to salads, dishes with vinegar, soups, pastas, sushi, and all vegetarian and spiced cuisines such as Mexican, Indian, Chinese and Thai. We recommend serving at a temperature of 8-10ºC.
PORTADA Medium Sweet ROSÉ 2020 – LISBOA REGIONAL WINE
Awarded Gold by Singapore Newspaper
De-stemmed with pre-fermentation skin contact. The must is cooled to 15°C and vacuum filtered with perlites. Fermentation is carried out with active dry yeast, at a controlled temperature between 16ºC and 18ºC.
Minimum one month in bottle after filling.
Intense fruity, sweet and crunchy aroma, with fresh and subtle flavors of strawberries and raspberries.
Excellent aperitif, it goes very well with salads, soups, pastas, sushi, and all kinds of vegetarian and very spicy cuisine such as Indian, Chinese and Thai. We recommend serving at a temperature of 8-10ºC.
PORTADA Medium Dry WHITE 2020-LISBOA REGIONAL WINE
Awarded Gold by Singapore Newspaper
It’s a dry bright white sparkling, fruited, young, refreshing with apple and citrus notes in the aroma and tasting. It’s pleasant, easy drinking with a persistent and smooth bubble, finishing elegant and tasty.
How to Serve
Excellent as aperitif, perfect for events, it’s also a delicious complement of white meat, roasted piglet, vegetarian, Mexican, Indian and Thai cuisines and as well with desserts. We recommend to serve at the temperature of 8-10ºC.
PORTADA Medium Dry ROSÉ 2020-LISBOA REGIONAL WINE
Awarded Gold by Singapore Newspaper
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 : 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.
VEGA RED 2019-DOC DOURO
Awarded Gold by Singapore Newspaper
Vega is the brightest star in the constellation Lyra and one of the brightest stars in the night sky. Vega had a great significance during the period of the Portuguese discoveries as it was one of the coordinates that allowed the navigators to calculate the course during the night. We celebrate this symbol of our heritage always with great wines, able to guide us in a tasting full of pleasure.
PAXIS BLEND ROSÉ 2020-LISBOA REGIONAL WINE
Awarded Gold by Singapore Newspaper
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, perfumed, with notes of apple and red matured fruits, offering a delicious wine with an elegant and refreshing tasting. PORTADA means in the Portuguese language the outside or inside doors of the windows.
PAXIS WHITE 2020-LISBOA REGIONAL WINE
Awarded Gold by Singapore Newspaper
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 of one month after bottling.
Tasting Notes : Its a dry bright white, fruited, young refreshing white with apple and lemon notes in the aroma and tasting. Its a pleasant easy drinking wine, smooth, easy drinking, a real day by day wine. PORTADA means in the Portuguese language the outside or inside doors of the windows. Límpido, brilhante, frutado a maças e frutos citrinos.
PORTADA LOTE DFJ WHITE 2020 – LISBOA REGIONAL WINE
Awarded Gold by Singapore Newspaper
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.
ESCADA ROSÉ 2020 – LISBOA REGIONAL WINE
Awarded Gold by Singapore Newspaper
De-stemmed with pre-fermentation skin contact. The must is cooled to 15°C and vacuum filtered with perlites. Fermentation is carried out with active dry yeasts, at a controlled temperature between 16ºC and 18ºC.
Phase : Minimum one month in bottle after filling.
Test results : Bright light pink, very aromatic with ripe red fruits. Very tasty, refreshing, elegant, soft, great for daily consumption.
GRAND`ARTE Alicante Bouschet RED 2017 – LISBOA REGIONAL WINE
Awarded Gold by Singapore Newspaper
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 : Wine is aged in French of Allier oak barrels of 225 Lt for 3 months. After bottling ages at least 3 months in bottle.
Tasting Note : Dark almost bright black colour, with an intense fruited aroma to matured blackberries. Powerful, deep full body, deep structured, but smooth and velvety, combining well the matured fruit and the oak the 3 months ageing. Tasty, elegant, with some complexity, long and intense.
ALUADO WHITE 2020 – LISBOA REGIONAL WINE
Awarded Gold by Singapore Newspaper
Aluado 2019 is a rich, velvety red, great solo or served with roast meats (try lamb or pork) or a herby casserole.
Ripe orchard fruits – peach and apricot – with creamy lemon notes.
ALUADO Reserva RED 2018 – LISBOA REGIONAL WINE
Awarded Gold by Singapore Newspaper
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 : Very deep purple crimson. Aroma to ripe blackberry, plum, damson and cassis, spice too. Full black body, velvety texture, ample black fruits, good freshness and spice too. Very tasty, delicious, elegant with a long and intense end of tasting.
CORETO ROSÉ 2020 – LISBOA REGIONAL WINE
Awarded Silver by Singapore Newspaper
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 : One month ageing in bottle before going to the consumer.
Tasting Notes : Fresh, aroma to red matured fruits, fruity taste, tasty, crispy and delightful.
PORTADA Medium Sweet WHITE 2020-LISBOA REGIONAL WINE
Awarded Silver by Singapore Newspaper
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 : One month in bottle after bottling.
Tasting Notes : Fruity wine, young, refreshing, we feel in the aroma and taste apples and citrus. Very tasty, elegant, soft, easy to drink, great for everyday consumption.
PORTADA Medium Dry RED 2019-LISBOA REGIONAL WINE
Awarded Silver by Singapore Newspaper
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.
PAXIS BLEND WHITE 2020-LISBOA REGIONAL WINE
Awarded Silver by Singapore Newspaper
De-stemmed with pre-fermentation skin contact. The must is cooled to 15°C and vacuum filtered with perlites. Fermentation is carried out with active dry yeasts, at a controlled temperature between 16ºC and 18ºC. The 5% Chardonnay are fermented and aged for 12 months in French Oak Barricades.
phase : This wine ages in bottle for at least 1 month after filling.
Test results : A fruity wine, with hints of tropical and citrus fruits. In the tasting we feel mineral notes adding more freshness to this powerful, intense and persistent white wine. João Paulo Martins; Wines of Portugal 2016; “It is intended for the foreign market and for that reason, it is only available internally at the company itself. Very fresh and aromatic, with green and citrus notes, the wine has a very evident summer side. Good volume in the mouth, acidity here well integrated to support the whole, the fruit is in evidence here and works well in the whole.”
PORTADA LOTE DFJ ROSÉ 2020 – LISBOA REGIONAL WINE
Awarded Silver by Singapore Newspaper
De-stemmed with pre-fermentation skin contact. The must is cooled to 15°C and vacuum filtered with perlites. Fermentation is carried out with active dry yeasts, at a controlled temperature between 16ºC and 18ºC.
phase : Minimum one month in bottle after filling.
Test results : Bright light pink, very aromatic with ripe red fruits. Very tasty, refreshing, elegant, soft, great for daily consumption.
ESCADA Reserva WHITE 2020 – LISBOA REGIONAL WINE
Awarded Silver by Singapore Newspaper
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.
Tasting Notes : It’s a bright white, fruited, refreshing with apple and lemon notes in the aroma and tasting. It’s a pleasant and elegant easy drinking wine, smooth, with an intense and long end of tasting.
GRAND`ARTE Alvarinho WHITE 2020 – LISBOA REGIONAL WINE
Awarded Silver by Singapore Newspaper
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 : A dry wine of real finesse with an intense aroma of ripe orchard fruits. The body is full with a delicious, creamy character and this is countered by a fresh, citrus quality on a long finish.
ALUADO RED 2020 – LISBOA REGIONAL WINE
Awarded Silver by Singapore Newspaper
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 : After bottling ages at least 3 months in bottle.
Tasting Notes : Dark almost bright black colour, this is a dense and firm wine. It has rich plum and berry flavors that are dark as well as juicy. Powerful, deep full body and structured, but smooth and velvety. Tasty, delicious, elegant, with long and intense finnish and refreshing acidity.
