DFJ Vinhos is proud of its achievements: it has exported more than 99 percent of its 8 million bottles to more than 50 countries since 1998.
Internationalization, efficiency, and diversification of the bid, in accordance with consumer desires, are the watchwords of a business whose primary goal is to achieve the best quality/price ratio with each of its goods, in order to keep its customers happy at all times. A gamble that has paid off, as shown by the company’s increasing presence in various global markets and the numerous awards it has won outside of Portugal: over 3500 since 2010.
DFJ has 250 hectares of vineyards in production, mostly in the Lisbon area and on several farms. Quinta de Porto Franco, with 80 hectares and one winemaking core, is the most significant. José Neiva Correia was born and raised in this area. Quinta da Fonte Bela, the headquarters of DFJ Vinhos, is also important, with 50 hectares and another winemaking base.
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. lands, grape varieties, clones and wine to be produced.
Recently, this winemaker carried out another experiment, always with the same enthusiasm and spirit of innovation that characterize him so well: in the municipality of Torres Vedras he planted a hectare and a half of Dorn Felder, a German grape variety practically unknown in Portugal and the general public, with early maturation and great resistance to the Atlantic influence, but that gives wines with a lot of color and a lot of fruit, even to the taste of consumers. The results were so satisfactory that it already plans to launch a varietal as soon as regulation allows. It remains for us to wait to prove it.
Jose Neiva Correia grew up in a land of wine and vineyards, at Quinta de Porto Franco, which many historians consider to be one of the oldest properties in the municipality of Alenquer and whose history predates its nationality. José Neiva Correia, born in 1949 and 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 established in 1998 and which now produces an estimated annual production of eight million bottles, 30 labels, and 110 different wines, from the Portuguese regions, the Douro, Peninsula de Setúbal, Lisbon and Verdes.
José Neiva Correia, a descendant of many generations of winegrowers on both his father’s and mother’s sides, carried on the family tradition with taste and professionalism. Anyone who knows him or has worked with him will attest to the ingenuity and zeal with which he signs each of his numerous and varied wines, in which he blends unlikely grape varieties with unexpected results. Whether top of the line at higher prices and with smaller runs, or larger volumes to satisfy large foreign markets, the demand for the final product’s quality is undeniably the same. You must know how to do it well and flawlessly.
As a winemaker, he has been at the forefront of bringing new grape varieties to Portugal, campaigning for more environmentally sustainable agriculture, and also searching for alternatives to one of the industry’s most pressing issues: how to better fence bottles with cork stoppers.
He also invented and patented an ozone-based method of disinfecting corks (which he later sold to the Amorim Group) that helps to minimize the content of the infamous TCA (the compound Trichloroanisole that triggers the so-called “smell a stopper”), the greatest enemy of winemakers.
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 JAPAN Wines & Spirits Awards 2021 and won 12 GOLD MEDAL AWARDS and 6 MEDALS in this prestigious competition:
BIGODE DFJ Blend 2019 – Regional Lisboa
Awarded Gold by Business News Japan
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.
CASA DO LAGO red 2019- Regional Lisboa
Awarded Gold by Business News Japan
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.
FAT DUCK red 2019- Regional Lisboa
Awarded Gold by Business News Japan
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.
FONTE DO BECO red 2018 – Regional Península de Setúbal
Awarded Gold by Business News Japan
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. 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 new French of Allier oak barrels of 225 Lt for 1 month.
Tasting Notes : With an excellent intense ruby colour, this wine is full of character and flavour. The palate shows delicious ripe but mature fruit with distinctive forest fruit aromas and hint of oak-spice cassis. It has a smooth, full body with a good firm structure and very persistent, dry soft finish.
JAG red 2019- Regional Lisboa
Awarded Gold by Business News Japan
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.
PATAMAR RESERVA red 2019 – Regional Lisboa
Awarded Gold by Business News Japan
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.
PEDRAS do MONTE red 2018 – Regional Lisboa
Awarded Gold by Business News Japan
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.
POMAR red 2019 – Regional Lisboa
Awarded Gold by Business News Japan
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 LOTE DFJ red 2019 – Regional Lisboa
Awarded Gold by Business News Japan
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 Medium Dry red 2019 – Regional Lisboa
Awarded Gold by Business News Japan
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 Winemakers Selection red 2019 – Regional Lisboa
Awarded Gold by Business News Japan
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 – Regional Lisboa
Awarded Gold by Business News Japan
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.
CORETO red 2019- Regional Lisboa
Awarded Silver by Business News Japan
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 red 2019- Regional Lisboa
Awarded Silver by Business News Japan
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.”
PAXIS Medium Dry red 2019 – Regional Lisboa
Awarded Silver by Business News Japan
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 – Regional Lisboa
Awarded Silver by Business News Japan
DFJ VINHOS born in 1998 to export to the UK where two of the DFJ partners (Dino and Fausto) have for more than two decades the most successful company importing Portuguese wines D&F.
Dino Ventura was one the most innovative sales and marketing person the UK wine sector ever saw. He look to all the details of the society to find ideas to apply and develop the Portuguese wine consumption.
One day he found one of its children playing in school a very traditional and physical UK game called Bulldog. During the game he heard children saying PAXIS as a way to express immunity from being caught.
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!
PORTADA Medium Sweet red 2019 – Regional Lisboa
Awarded Silver by Business News Japan
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.
STORKS LANDING red – Regional Lisboa
Awarded Silver by Business News Japan
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.
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