DFJ VINHOS SA was founded in 1998 and now owns 250 hectares of vines, mostly in the Lisbon wine area. Today, the Portuguese company is immensely proud of how far it has come: more than 99 percent of the 8 million bottles produced year are exported to more than 50 countries. The majority of wines are aimed at the middle market, with rich and elegant wines that are full of taste.
Mr. José Neiva Correia, the company’s owner and chief winemaker, has been making wines since 1974. José Neiva Correia had three training ports: Dois Portos, Gesenheim, and Bordeaux, all in Portugal. This allowed him to learn about other winemaking methods, compare them, and be inspired to develop his own wines later. He is no longer a wine consultant, as he was in the 1980s and 1990s, when he was responsible for around 10% of Portuguese output.
José Neiva Correia was born into a family who lived in the heart of a vineyard, and his home is still in the heart of a Pinot Noir vineyard near the Atlantic today. It is a descendent of several generations of winemakers who have carried on the family legacy. He has, however, never stopped researching, discovering new ways to modernize his business and increase wine quality, or developing solutions for winemakers from around the world. His wines are a response to contemporary issues from both the consumer and producer’s perspectives.
Mr. Octavio Pato, one of the top Portuguese winemakers in the 1960s, 1970s, and 1980s, hired him in 1974. José Neiva Correia learnt how to evaluate wine, water, earth, leaves, and other substances as a result of this experience and his laboratory work, and this has helped him to broaden his knowledge. He is notably well-known because of a patent for the first truly successful method of sanitizing corks.
The wine area of Lisboa (Lisbon) has a temperate, mild environment with rain and humidity during the right season. The numerous valleys and hills in this region, on the other hand, produce the most diversified microclimates. The soil’s quality and features also differ, resulting in diverse terroirs. Finally, the closeness to the Atlantic Ocean moderates the climate, resulting in low temperature volatility, moderate Winters and Summers, and long and regular maturation due to nocturnal dew.
DFJ VINHOS has prepared its 250 hectares of vineyards, principally in the Lisboa wine region, for automated grape harvest (12 to 15 ha/day) in order to avoid the Equinox (September 21st), when 90 percent rain is forecast.
The plants in the DFJ VINHOS vineyards are fed organic material made from domestic residue that has been screened for heavy metals. The vines are fed in a scientifically sound manner, with no excesses or deficits. The organic material required to assist the vine’s needs is determined by analyzing the soils.
The end result is a high-quality product that is far superior to Portugal’s average.
In terms of taste, all of the wine is prepared in accordance with the client’s wishes and market demands. This is the product of numerous years of collaboration with foreign distributors, particularly in the British market, which is one of the most demanding and tough in the world, and where DFJ VINHOS began its operations.
Only French oak barrels purchased from Seguin Moreau are used by DFJ, which restores them in its own cooperage.
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 the engineers’ presence and commissioned plans for what would become the heart of his agricultural operation.
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.
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 2019, DFJ WINES was honored with 564 honors, including 38 trophies and 197 gold medals. Since 2010, he has received 3145 awards.
This 3rd Session of AIN Asia Awards 2021, DFJ VINHOS has been recognized and awarded 20 Gold Medals and 9 Silver Medals Awards:
BIGODE DFJ Blend – RED 2020 / LISBOA regional wine
Awarded Gold by Asia Import News
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 Asia Import News
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 – ROSÉ 2020 / LISBOA regional wine
Awarded Gold by Asia Import News
Pre-fermentative maceration using enzymes to extract primary aromas, aroma precursors and facilitate must extraction. Fermentation of the must using active dry yeasts with temperature control at 16º C.
A month in the bottle before going to the consumer.
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 meat, ham, marinades, vegetarian food, spicy, Indian, Mexican, Chinese, Sushi, pasta and pizza. Serve at a temperature of 8C – 10ºC.
CASA do LAGO – WHITE 2020 / LISBOA regional wine
Awarded Gold by Asia Import News
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 Grande Reserva – RED 2017 / LISBOA regional wine
Awarded Gold by Asia Import News
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 Asia Import News
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 Asia Import News
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.
Its the perfect happy hour red wine, a everyday wine. Its 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 Asia Import News
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 Asia Import News
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 RESERVA WHITE 2019 – LISBOA regional wine
Awarded Gold by Asia Import News
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.
A month in the bottle after bottling.
Bright and fruity with mineral notes. In the mouth it is fruity, very fresh, full-bodied, smooth, very tasty and with a long aftertaste.
Excellent as an aperitif, a great complement to seafood, fish, white meat, soups, salads, lightly cured cheeses, goat cheeses and snacks such as roe salad, octopus salad and salad with shredded codfish. Serve at a temperature of 8 to 10ºC.
VEGA RED 2019 – DOC DOURO
Awarded Gold by Asia Import News
Vega is the brightest star in the constellation Lyra 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 the course during the night. DFJ VINHOS pays tribute to this symbol of our collective heritage with great wines, able to guide us in a tasting full of pleasure.
Bright ruby colour, aromatic, complex and full-bodied, structured but smooth. Voluptuous, full of mouth, has a long, intense, persistent and elegant finish.
Wine for all occasions, excellent complement to meat, fish in the oven, spicy food, Portuguese, Mediterranean, Italian cuisine and cheeses. We recommend serving at a temperature of 16-18º C.
PAXIS BLEND ROSÉ 2020 – LISBOA regional wine
Awarded Gold by Asia Import News
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.
Intense fruity, sweet and crunchy aroma, with fresh and subtle flavors of strawberries and raspberries.
It is recommended that it be served on its own or accompanied by well-seasoned dishes.
PAXIS Arinto WHITE 2020 – LISBOA regional wine
Awarded Gold by Asia Import News
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.
The wine is aged in bottle a minimum of one month after bottling.
A fruited wine with notes of tropical fruits and citrus. In the tasting we feel also mineral notes adding more youth freshness to this powerful, intense and persistent white wine. João Paulo Martins; Vinhos de Portugal 2016; “It is intended for foreign markets and therefore internally is only available at DFJ Vinhos. Very fresh and aromatic, with green notes and citrus fruits well present, the wine has a very clear summer side. Good volume in the mouth, well integrated acidity here to patronize the wine, the fruit is in evidence here and works well as a whole.”
It is an excellent aperitif and an exquisite complement to shrimps, seafood, soups, salads, fish dishes, sushi and all type of cheeses. We recommend to serve at the temperature of 8-10ºC.
PORTADA LOTE DFJ WHITE 2020 – LISBOA regional wine
Awarded Gold by Asia Import News
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.
After bottling ages 1 month in bottle.
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.
Excellent as aperitif, it’s also a delicious complement of fish, white meat, vegetarian, Indian and Thai cuisines and as well lighter flavoured dishes, and fresh cheeses. We recommend to serve at the temperature of 8-10ºC.
STORKS LANDING RED – Lisboa Regional wine
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.
Ages one month in bottle after bottling.
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.
Excellent with food or by itself it’s the perfect everiday wine. Will accompany, for example, roasts, barbecue, pasta, vegetarian and cheese dishes. We recommend to serve at the temperature of 16-18ºC.
ESCADA Reserva WHITE 2020 – Lisboa Regional wine
Awarded Gold by Asia Import News
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.
Bright, fruity, refreshing with notes of apple and lemon in the aroma and taste. Very pleasant, elegant and easy to drink, smooth, with an intense and long aftertaste.
Excellent aperitif, it is also a delicious complement to oysters, seafood, fish, white meat, vegetarian, Indian and Thai dishes, as well as lighter flavored dishes and fresh cheeses. We recommend serving at a temperature of 8-10ºC.
GRAND`ARTE ALVARINHO WHITE 2020 – Lisboa Regional wine
Awarded Gold by Asia Import News
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.
A month in the bottle after bottling.
A fruity wine with an intense aroma of ripe fruit from the orchard. Full-bodied and at the same time smooth, soft, with a delicious citrus touch in a long, pleasant and elegant finish.
Excellent as an aperitif in the evening to relax. Great complement to sushi, seafood, fish dishes, white meat, soups, salads and any other slightly spicy dish. Serve at a temperature of 8 to 10ºC.
ALUADO RED 2020 – Lisboa Regional wine
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.
ALUADO WHITE 2020 – Lisboa Regional wine
Awarded Gold by Asia Import News
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 Asia Import News
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.
Deep, bright purple. Aroma of ripe blackberry, plum, plum and sour cherries, spices. Black and full-bodied, velvety texture, abundant black fruits, good freshness and spices too. Very tasty, delicious, elegant with a long and intense finish.
A pleasure as a strong aperitif, great with red meats, large red steaks, mushroom risotto, pasta, vegetarian dishes, spicy cuisine with lots of spices and dry cheeses. We recommend serving at a temperature of 16 -18ºC. We also recommend it with fish with a lot of omega 3, grilled sardines, salmon and cod at a temperature of 14 – 16ºC.
CORETO – WHITE 2020 / LISBOA regional wine
Awarded Silver by Asia Import News
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 – ROSÉ 2020 / LISBOA regional wine
Awarded Silver by Asia Import News
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.
PORTADA Medium Sweet ROSÉ 2020 – LISBOA regional wine
Awarded Silver by Asia Import News
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 Sweet WHITE 2020 – LISBOA regional wine
Awarded Silver by Asia Import News
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.
Clear, bright, fruity with apples and citrus fruits. It is a young, refreshing and smooth wine, easy to drink and tasty.
Excellent as an aperitif, it is also a delicious complement to fish, white meat, vegetarian, Indian and Thai dishes, dishes with vinegar and hot spices, as well as dishes with lighter flavors and fresh cheeses. We recommend serving at a temperature of 8-10ºC.
PAXIS BLEND WHITE 2020 – LISBOA regional wine
Awarded Silver by Asia Import News
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. The 5% Chardonnay are fermented and aged for 12 months in French Oak Barricades.
This wine ages in bottle for at least 1 month after filling.
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.”
It is an excellent appetizer and an exquisite complement to shrimp, seafood, soups, salads, fish dishes, sushi and all types of cheese. We recommend serving at a temperature of 8-10ºC.
PORTADA LOTE DFJ RED 2019 – LISBOA regional wine
Awarded Silver by Asia Import News
Classic method of fermentation in steel tanks 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.
This is your everyday wine. Medium bodied, low alcohol, bright ruby color, with ripe red fruit flavour. Soft, tasty and easy to drink, with an elegant, intense and pleasant aftertaste.
Excellent with food or by itself. Perfect for events, parties, as a complement to red meat, roasts, barbecue, poultry, very spicy and spicy food, game, vegetarian, Mediterranean, Portuguese, Italian and Asian dishes, cod and salmon dishes. We recommend serving at a temperature of 14-16ºC.
PORTADA LOTE DFJ ROSÉ 2020 – Lisboa Regional wine
Awarded Silver by Asia Import News
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.
Bright light pink, very aromatic with ripe red fruits. Very tasty, refreshing, elegant, soft, great for daily consumption.
Excellent as an aperitif, great complement to salads, marinated dishes, soups, pastas, sushi, and all vegetarian cuisine, with spices and spicy such as Mexican, Indian, Chinese and Thai. We recommend serving at a temperature of 8-10ºC.
ESCADA ROSÉ 2020 – Lisboa Regional wine
Awarded Silver by Asia Import News
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.
Bright light pink, very aromatic with ripe red fruits. Very tasty, refreshing, elegant, soft, great for daily consumption.
Excellent as an aperitif, great complement to salads, Tapas, marinated dishes, soups, pastas, sushi, and all vegetarian cuisine, with spices and spicy such as Mexican, Indian, Chinese and Thai. We recommend serving at a temperature of 8-10ºC.
GRAND`ARTE ALICANTE BOUSCHET RED 2017 – Lisboa Regional wine
Awarded Silver by Asia Import News
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 3 months in 225Lt French Allier oak barrels from Seguin Moreau. After bottling, the wine ages for at least 3 months in bottle.
Red, almost black, shiny, with an intense aroma of ripe wild berries. Powerful, very full-bodied and structured, but soft, velvety, combining well the ripe fruit with the wood from the 3-month stage. Tasty, elegant, with some complexity, long and intense finish.
A pleasure as an aperitif, with snacks, tapas or any red meat meal, risottos, paellas, pasta, pizza, vegetarian dishes, curry and dry cheese. We recommend serving at a temperature of 16-18º C.
Importers and Distributors for more information about DFJ VINHOS SA please CLICK HERE or email MR. LUÍS GOUVEIA : luis.gouveia@dfjvinhos.com
