DFJ VINHOS was created in 1998, has 250 ha of vineyards, mostly in the Lisbon region. In 2008, ten years on from its foundation, DFJ Vinhos is proud of how far it has come: the Portuguese company holding one of the largest shares of the British market, equivalent to the export of one and a half million bottles annually. In just these few short years, the company has had a global impact in an increasingly competitive sector and now exports some 90% of its production, representing some 5.4 million bottles, the overwhelming majority targeting the medium segment with a highly competitive pricing strategy.
Eng. José Neiva Correia is the owner of the company and the chief winemaker, producing wines since 1974. José Neiva Correia had two training ports : 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 is still a consultant for four competing companies (50 million liters).
At all times, José Neiva Correia, a descendant of several generations of winegrowers, has followed the family tradition. However, he has never stopped doing research, inventing ways to modernize his work and improve the quality of wines, or creating solutions for winemakers from here and elsewhere. His products respond to modern issues, both from the point of view of consumers and producers.
For 35 years, he worked with the engineer Octavio Pato, one of the best Portuguese winemakers in the 60s, 70s and 80s. With this experience and his laboratory work, José Neiva Correia learned how to analyze wine, water, earth, leaves, etc., and all this has allowed him to deepen his knowledge. He is particularly distinguished thanks to a patent he has filed for a method of disinfecting corks.
The climate in the Lisboa (Lisbon) wine region is temperate, soft, with rain and humidity during the appropriate season. However the many valleys and hills in this region give rise to the most diverse microclimates. The quality and characteristics of the soil also vary leading to different terroirs. 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 regular maturation.
The 200 hectares of vineyard belonging to Rui Abreu Correia, Herds., (RAC) in the Lisbon 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 RAC vineyards the plants are fed with organic material produced from domestic residue. All this material is tested for heavymetals. The nutrition of the vines is done in a rational way without excesses or deficiencies. The vine’s needs dictate the dosage of water and nutrients conceded.
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 20 years of partnerships with foreign distributors, namely the British market, the most demanding and difficult of world markets.
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 atelierof 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 WINES received 564 awards in 2019 including 38 trophies and 197 gold medals. Since 2010 we won 3145 awards.
“The Eng. José Neiva Correia, owner and chief winemaker of the company, stated that: “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.”
Very recently, DFJ VINHOS SA has joined Asia Import News Wines & Spirits Awards 2020 and won 13 Gold Medals and 4 Silver Medals, DFJ Wines are indeed the best quality wines.
PORTADA Winemakers Selection WHITE 2019
Awarded Gold by Asia Import News
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.
Fruity, young, refreshing wine, where you can feel the aroma and tasting of apples and citrus fruits. Very tasty, pleasant, soft wine, easy to drink, great for day-to-day.
PORTADA RESERVA RED 2018
Awarded Gold by Asia Import News
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.
CORETO ROSÉ 2019
Awarded Gold by Asia Import News
Pre-fermentative maceration with the use of enzymes to extract primary aromas, aroma precursors and to facilitate the extraction of must. Wort fermentation using active dry yeasts with temperature control at 16º C.
Young and very refreshing, aroma of red fruits, fruity in the tasting, very tasty, almost crunchy and delicious.
Great as an aperitif and as an accompaniment to white meats, ham, marinades, vegetarian, spicy, Indian, Mexican, Chinese, Sushi, pasta and pizza. Serve at a temperature of 8C – 10ºC.
CASA do LAGO WHITE 2019
Awarded Gold by Asia Import News
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.
Aromatic and full-bodied, with notes of apple, which make this wine delicious and refreshing.
Great appetizer, 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.
PAXIS RED BLEND 2018
Awarded Gold by Asia Import News
DFJ VINHOS brand was born in 1998, to export to the United Kingdom, where two of the initial partners of DFJ (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 a traditional and very physically demanding British game called Bulldog at school. 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!
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 made using each half of 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.
PAXIS ROSÉ BLEND 2019
Awarded Gold by Asia Import News
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!
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.
Intense fruit aroma, sweet and crispy, with fresh and subtle flavors of strawberries and raspberries.
ESCADA Touriga Nacional RED 2019
Awarded Gold by Asia Import News
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 one half of 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.
Full-bodied, fruity but smooth, tasty, with an intense and elegant finish. João Paulo Martins; Wines of Portugal 2016; “Almost exclusive sale to Norway (where the best-selling red wine is) and at the producer’s store. Very good in color and aroma, here with some very well-placed florals. Very polished in the mouth, soft and with an acidity that is here to give a good freshness to the wine. It works well and there is no need to admire success, wine has everything to please and be versatile at the table. ”
ESCADA Reserva WHITE 2019
Awarded Gold by Asia Import News
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.
Bright, fruity, refreshing with notes of apple and lemon in the aroma and tasting. Very pleasant, elegant and easy to drink, smooth, with an intense and long tasting finish.
ALUADO RESERVA RED 2017
Awarded Gold by Asia Import News
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.
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.
GRAND`ARTE SPECIAL SELECTION RED 2014
Awarded Gold by Asia Import News
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 one half of 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.
A great wine for special occasions.João Paulo Martins; Wines of Portugal 2016; “Tasted again in 2015. Grapes in equal parts, 12 months in recovered barrels. About 10 000 bottles were made. Very vigorous aroma, with a ripe fruit style, light floral even on a very hidden basis. The wine evolves well and it will now be at its best. Very good in the mouth, involving, rich in fruit, fine tannins but even more present, all recommended for the table, with meat dishes. ”
VEGA DOC DOURO RED 2018
Awarded Gold by Asia Import News
Vega is the brightest star in the Lyra constellation and one of the brightest stars in the night sky. With great significance during the Portuguese Discoveries period, as it was one of the coordinates that allowed navigators to calculate their course at night. DFJ VINHOS pays homage to this symbol of our collective heritage with great wines, capable of guiding us through a tasting full of pleasure.
Bright ruby color, aromatic, complex and full-bodied, structured but smooth. Voluptuous, it fills the mouth, has a long, intense, persistent and elegant finish.
PORTADA Winemakers Selection ROSÉ 2019
Awarded Silver by Asia Import News
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.
Bright, fragrant, with notes of apple and ripe red fruits. Very tasty, refreshing, elegant, soft, great for daily consumption.
CORETO WHITE 2019
Awarded Silver by Asia Import News
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.
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.
CASA do LAGO ROSÉ 2019
Awarded Silver by Asia Import News
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.
Bright, fragrant, with notes of apple, strawberries, cherries and ripe red fruits. The tasting is delicious, refreshing, with a long, intense and elegant finish.
ALUADO WHITE 2019
Awarded Gold by Asia Import News
ALUADO RED 2019
Awarded Silver by Asia Import News
Interview of MR. LUIS GOUVEIA – Sales and Marketing Director
Question 1: Do you already export to Asia ? If yes, where ? If no, what type of importers & distributors are you looking for in Asia ?
We already export to Asia: China, Macao, HK, Australia, New Zealand, Japan, Taiwan and South Korea
Question 2: What is the most unique and qualitative part of your products, different from competitors ?
Our goal is to find opportunities with the importer to produce in Portugal the wines that consumers like in the destination. We try to offer wines that give pleasure and are multipurpose, either at the table, a meeting of friends or a social event. Being Portuguese we have a great concern with the quality but also with the price. The strength of our offer are wines with an excellent ratio price, quality and recognition. In 2019 alone, we won 564 prizes, being 38 trophies and 197 gold medals.
Question 3: When did you start to export your brand worldwide, and what is your development plan for the next years?
DFJ VINHOS born in 1998 with the objective to export to the United Kingdom. In the UK, two of the three original partners are importers since the 70’s. The 3rd partner was the Portuguese oenologist in which they trusted to produce the wines to the taste of the English consumer. Since 2005, the oenologist is the sole owner of the company. Today we export 99% of the volume we produce to more than 50 countries.
We plan to grow In quality, working to maintain the Certification of the Quality BRC – AA highest level.
We plan to grow our own production, today 250 ha of vineyards of which 200 are under environment sustainable practices.
We plan to increase our partnership with producers (400 ha) to get with them better grapes.
We increased recently the vats capacity to 12,5 million liter.
We want also to increase our innovation in blends and packaging. Because of that our signature THE NEW PORTUGAL.
Thank you very much MR. LUIS GOUVEIA for your time and answer !
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