DFJ VINHOS was created in 1998, has 250 ha of vineyards, mostly in the Lisbon region, exporting more than 99% of its production of 10 million bottles to more than 50 countries.
José Neiva Correia is the owner of the company and the chief winemaker, producing wines since 1974. José Neiva Correia had three training ports: Dois Portos in Portugal, Gesenheim in Germany and Bordeaux in France. This allowed him to discover different methods of production, to compare them and to be inspired later to make his own wines. Today, he’s no more wine consultant like in the 80’s and 90’s when he’s been responsible for around 10% of the Portuguese production.
José Neiva Correia, owner and chief winemaker of the company declared: “We are very proud because it is an excellent recognition of the effort of our working group that every day strives to get the best price and quality in all our wines. They aren’t an end in themselves, but they are a strong recognition of our work, helping those who work with us around the world to get the message to their customers of the excellence of our work.”
The Vineyard
The 250 hectares of vineyards owned by DFJ VINHOS, mostly in the Lisboa wine region are prepared for mechanical grape picking (12 to 15 ha/day), in order to avoid the Equinox (September 21st), when 90% rain is predicted.
In the DFJ VINHOS vineyards the plants are fed with organic material produced from domestic residue previously tested for heavy metals. The nutrition of the vines is done in a rational way without excesses or deficiencies. The soils are analyzed to determine the organic material necessary to help the vine’s needs.
The final result is high quality production well above the average production in Portugal.
All the wine is made in accordance with the client’s wishes and the demands of the market in matters of taste. This results from several years of partnerships with foreign distributors, namely the British market, one of the most demanding and difficult of world markets, the first that DFJ VINHOS begin to work.
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 received 610 awards in 2020 including 28 trophies and 281 gold medals. Since 2010 we won 3755 awards.
Very recently, DFJ VINHOS has joined Asia Awards 2021 and won TEN GOLD MEDALS and FOUR SILVER MEDALS in this prestigious competition:
CASA do LAGO 2019 – red – Lisboa Regional wine
Awarded Gold by Asia Import News
Fermentation Method : Classic fermentation method with destemming and pre-fermentative skin contact followed by application of active dry yeasts. Fermentation at 30ºC in the first 2/3, and dropping to 20ºC during the last 1/3. During the entire fermentation process, 2 daily reassemblies are carried out using in each of them half the volume contained in the vat. After alcoholic fermentation, the blanket is dipped for 30 days, during which the smooth tannins are extracted, malolactic fermentation and natural stabilization of the wine.
PHASE : 3 months aging in 225Lt French oak barrels from Allier. Minimum 3 months in bottle after bottling.
GRAND`ARTE Alvarinho 2019 – white – Lisboa Regional wine
Awarded Gold by Asia Import News
Fermentation method : Stalked with pre-fermentative skin contact. The must is cooled to 15ºC and is vacuum filtered with perlites. Fermentation is done with active dry yeasts, with the temperature controlled between 16ºC and 18ºC.
Phase : Aging in bottle for one month after bottling.
GRAND`ARTE Pinot Noir 2017 – red – Lisboa Regional wine
Awarded Gold by Asia Import News
Fermentation method : Classic fermentation method with destemming and pre-fermentative skin contact followed by application of active dry yeasts. Fermentation at 30ºC in the first 2/3, and dropping to 20ºC during the last 1/3. During the entire fermentation process, 2 daily reassemblies are carried out using in each of them half the volume contained in the vat. After alcoholic fermentation, the blanket is dipped for 30 days, during which the smooth tannins are extracted, malolactic fermentation and natural stabilization of the wine.
Phase : Aging for 3 months in 225Lt French Oak barrels by Seguin Moreau. Minimum maturation in bottle for 3 months.
ALWAYS on FRIDAY 2018 – red – Lisboa Regional wine
Awarded Gold by Asia Import News
Fermentation method : Classic fermentation method with destemming and pre-fermentative skin contact followed by application of active dry yeasts. Fermentation at 30ºC in the first 2/3, and dropping to 20ºC during the last 1/3. During the entire fermentation process, 2 daily reassemblies are carried out using in each of them half the volume contained in the vat. After alcoholic fermentation, the blanket is dipped for 30 days, during which the smooth tannins are extracted, malolactic fermentation and natural stabilization of the wine.
Phase : Aging for 3 months in 225Lt French Oak barrels by Seguin Moreau.
PAXIS BLEND 2019 – red – Lisboa Regional wine
Awarded Gold by Asia Import News
PAXIS – the
DFJ VINHOS brand was born in 1998, to export to the United Kingdom, where two of DFJ’s initial partners (Dino and Fausto) owned for more than two decades, the most successful company in the import of Portuguese wines – D & F.
Dino Ventura was one of the most innovative sales and marketing professionals that the wine sector in the UK has known. Always looking at all the details of society to find ideas for applying and developing Portuguese wine consumption.
One day he found one of his children playing in school a traditional and very physically demanding British game called Bulldog. During the game, he heard the children saying PAXIS as a way to gain immunity and thus not be caught by opponents.
PAXIS is thus, in a certain sense, an ideal state of escape from daily stress where we can enjoy a good wine recharging all our senses with pleasure.
That is why PAXIS wines are always carefully selected to offer the best price / quality / pleasure ratio. Enjoy!
PAXIS Medium Dry 2019 – red – Lisboa Regional wine
Awarded Gold by Asia Import News
Fermentation method : Classic fermentation method in steel deposits, with destemming and pre-fermentative skin contact followed by application of active dry yeasts. Fermentation at 30ºC in the first 2/3, and dropping to 20ºC during the last 1/3. During the entire fermentation process, 2 daily reassemblies are carried out using in each of them half the volume contained in the vat. After alcoholic fermentation, the blanket is dipped for 30 days, during which the smooth tannins are extracted, malolactic fermentation and natural stabilization of the wine.
Phase : After bottling, it aged in bottle for a month.
Paxis Medium Dry has a ruby color, very fruity and aromatic. In the tasting it is a very balanced, fruity, tasty, elegant wine that gives great pleasure.
PEDRAS do MONTE 2018 – red – Lisboa Regional wine
Awarded Gold by Asia Import News
Fermentation method : Classic fermentation method with destemming and pre-fermentative skin contact followed by application of active dry yeasts. Fermentation at 30ºC in the first 2/3, and dropping to 20ºC during the last 1/3. During the entire fermentation process, 2 daily reassemblies are carried out using in each of them half the volume contained in the vat. After the alcoholic fermentation, the blanket is dipped for 30 days, during which the smooth tannins are extracted, malolactic fermentation and natural stabilization of the wine.
Phase : One month in bottle after filling.
It has a bright dark ruby color and an intense and complex aroma. Full-bodied and rich with notes of fig, plum, blackberries and violets. Soft, smooth, with a subtle touch of wood and spices, it ends in a long and persistent finish.
PORTADA Winemakers Selection 2019 – red – Lisboa Regional wine
Awarded Gold by Asia Import News
Fermentation method : Classic fermentation method in steel deposits, with destemming and pre-fermentative skin contact followed by application of active dry yeasts. Fermentation at 30ºC in the first 2/3, and dropping to 20ºC during the last 1/3. During the entire fermentation process, 2 daily reassemblies are carried out using in each of them half the volume contained in the vat. After alcoholic fermentation, the blanket is dipped for 30 days, during which the smooth tannins are extracted, malolactic fermentation and natural stabilization of the wine.
Phase : After bottling, it aged in bottle for a month.
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 2019 – red – Lisboa Regional wine
Awarded Gold by Asia Import News
Fermentation method : Classic fermentation method with destemming and pre-fermentative skin contact followed by application of active dry yeasts. Fermentation at 30ºC in the first 2/3, and dropping to 20ºC during the last 1/3. During the entire fermentation process, 2 daily reassemblies are carried out using in each of them half the volume contained in the vat. After alcoholic fermentation, the blanket is dipped for 30 days, during which the smooth tannins are extracted, malolactic fermentation and natural stabilization of the wine.
Bright, ruby color, fruity aroma with a touch of violets. In the tasting, it is velvety and a delicious red fruit flavor is complemented by a touch of spices. The finish is intense, persistent and very pleasant.
DFJ 2018 – red – Lisboa Regional wine
Awarded Gold by Asia Import News
Fermentation method : Classic fermentation method with destemming and pre-fermentative skin contact followed by application of active dry yeasts. Fermentation at 30ºC in the first 2/3, and dropping to 20ºC during the last 1/3. During the entire fermentation process, 2 daily reassemblies are carried out using in each of them half the volume contained in the vat. After alcoholic fermentation, the blanket is dipped for 30 days, during which the smooth tannins are extracted, malolactic fermentation and natural stabilization of the wine.
Phase : Aging for 5 months in 225Lt American Oak, French Allier and Portuguese barrels.
CORETO 2019 – red – Lisboa Regional wine
Awarded Silver by Asia Import News
Fermentation method : Classic fermentation method with destemming and pre-fermentative skin contact followed by application of active dry yeasts. Fermentation at 30ºC in the first 2/3, and dropping to 20ºC during the last 1/3. During the entire fermentation process, 2 daily reassemblies are carried out using in each of them half the volume contained in the vat. After alcoholic fermentation, the blanket is dipped for 30 days, during which the smooth tannins are extracted, malolactic fermentation and natural stabilization of the wine.
Phase : Aging in bottle for at least 1 month after bottling.
JAG 2019 – red – Lisboa Regional wine
Awarded Silver by Asia Import News
Fermentation method : Classic fermentation method in steel deposits, with destemming and pre-fermentative skin contact followed by application of active dry yeasts. Fermentation at 30ºC in the first 2/3, and dropping to 20ºC during the last 1/3. During the entire fermentation process, 2 daily reassemblies are carried out using in each of them half the volume contained in the vat. After alcoholic fermentation, the blanket is dipped for 30 days, during which the smooth tannins are extracted, malolactic fermentation and natural stabilization of the wine.
Phase : After bottling, it aged in bottle for a month.
JAG has a ruby color, very fruity and aromatic. In the tasting it is a very balanced, fruity, tasty, elegant wine that gives great pleasure.
PORTADA Medium Sweet 2019 – red – Lisboa Regional wine
Awarded Silver by Asia Import News
Fermentation method : Classic fermentation method with destemming and pre-fermentative skin contact followed by application of active dry yeasts. Fermentation at 30ºC in the first 2/3, and dropping to 20ºC during the last 1/3. During the entire fermentation process, 2 daily reassemblies are carried out using in each of them half the volume contained in the vat. After the alcoholic fermentation, the blanket is dipped for 30 days, during which the smooth tannins are extracted, malolactic fermentation and natural stabilization of the wine.
Phase : After bottling, the wine ages for 1 month in bottle.
Portada is produced from selected grape varieties, presenting an aroma of red fruits, a dark ruby color and an excellent balance between youth and softness where notes of very ripe fruit, jam and honey are found.
DFJ 2019 – white – Lisboa Regional wine
Awarded Silver by Asia Import News
Fermentation method : Stalked with pre-fermentative skin contact. The must is cooled to 15ºC and is vacuum filtered with perlites. Fermentation is done with active dry yeasts, with the temperature controlled between 16ºC and 18ºC.
Phase : Minimum 1 month in bottle after bottling.
Complex, full-bodied, fresh and tasty. The tasting is intense, with notes of apples and lemon, very persistent and refreshing. João Paulo Martins; Wines of Portugal 2016; “Good aroma, the focus goes to citrus notes here in association with light notes of white flower, more evident Chardonnay than Arinto. Good volume in the mouth, fine and very lively acidity, here citrus notes prevail, we have a exquisite white, with a highly convenient price, due to the quality. For fish in gentle cooking. “
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