DFJ Vinhos is one of Portugal’s most inventive and well-known wineries. They have estates in the Lisboa, Douro, Setubal, Alentejo, and Tejo wine regions, and work with 22 different grape varieties. The company is led by José Neiva, Portugal’s greatest winemaker.
José was one of the most productive winemakers on the planet, having worked for some of Portugal’s largest vineyards. He’s been leading the way for more than 40 years and was just honored “Senhor do Vinho” at the “Portuguese Wine Oscars,” the highest distinction for a successful career.
Very recently, DFJ VINHOS SA has joined JAPAN Wines, Spirits and Beers Competition 2021 and won SIX Gold Medal Award and Silver Medal Award in this prestigious competition:
PORTADA Reserva red 2020 – Vinho Regional Lisboa – 13,0%
Awarded Gold by Business News Japan
Fermentation Method :
Classic fermentation method with destemming and pre-fermentation skin contact followed by application of active dry yeasts. Fermentation at 30ºC in the first 2/3, and lowering to 20ºC during the last 1/3. During the entire fermentation process, 2 pumping-overs are carried out daily, each using half the volume contained in the vat. After alcoholic fermentation, the mantle is soaked for 30 days, during which the soft tannins are extracted, malolactic fermentation and natural stabilization of the wine are carried out. Aging for 3 months in new 225Lt French oak barrels from Séguin Moreau. 1 Month bottle aging after filling
Internship :
Aging for 3 months in new 225Lt French oak barrels from Séguin Moreau.
Test results :
Bright, with a vibrant but elegant aroma of red fruits and some spicy notes. It is a great wine, tasty and velvety, with an elegant, intense and persistent finish.
PORTADA Reserva red 2019 – Vinho Regional Lisboa – 13,5%
Awarded Gold by Business News Japan
Fermentation Method :
Classic fermentation method with destemming and pre-fermentation skin contact followed by application of active dry yeasts. Fermentation at 30ºC in the first 2/3, and lowering to 20ºC during the last 1/3. During the entire fermentation process, 2 pumping-overs are carried out daily, each using half the volume contained in the vat. After alcoholic fermentation, the mantle is soaked for 30 days, during which the soft tannins are extracted, malolactic fermentation and natural stabilization of the wine are carried out.
Internship :
Aging for 3 months in new 225L French oak barrels.
Test results :
Dark, bright, with an aroma of ripe red fruits and spices. In the tasting it is delicious, velvety, very intense, with an elegant long finish.
PORTADA Medium Sweet rosé 2021 – Vinho Regional Lisboa – 12,0%
Awarded Gold by Business News Japan
Fermentation Method :
Destemmed with pre-fermentative skin contact. The wort is cooled to 15°C and vacuum filtered with perlites. Fermentation is carried out with active dry yeasts, the temperature being controlled between 16ºC and 18ºC.
Internship :
Minimum of one month in bottle after filling.
Test results :
Intense fruity aroma, sweet and “crispy”, with fresh and subtle flavors of strawberries and raspberries.
Always on Friday red 2019 – Vinho Regional Lisboa – 13,0%
Awarded Gold by Business News Japan
Fermentation Method :
Classic fermentation method with destemming and pre-fermentation skin contact followed by the application of active dry yeasts. Fermentation at 30ºC in the first 2/3, and lowering to 20ºC during the last 1/3. During the entire fermentation process, 2 pumping-overs are carried out daily, each using half the volume contained in the vat. After alcoholic fermentation, the mantle is soaked for 30 days, during which the soft tannins are extracted, malolactic fermentation and natural stabilization of the wine are carried out.
Internship :
Aging for 3 months in 225Lt French Oak barrels from Seguin Moreau.
Test results :
Bright claret color, rich aroma of fruit with intriguing notes of chocolate, green tea and dates. In the mouth it has power and structure but is, at the same time, fruity with the ripe flavors of blackberry and cedar. A delicious and complex wine with a long, smooth finish and very tasty.
POINT WEST red 2019 – Vinho Regional Lisboa – 12,5%
Awarded Gold by Business News Japan
Fermentation Method :
Classic fermentation method with destemming and pre-fermentation skin contact followed by application of active dry yeasts. Fermentation at 30ºC in the first 2/3, and lowering to 20ºC during the last 1/3. During the entire fermentation process, 2 pumping-overs are carried out daily, each using half the volume contained in the vat. After alcoholic fermentation, the mantle is soaked for 30 days, during which the soft tannins are extracted, malolactic fermentation and natural stabilization of the wine are carried out.
Internship :
After filling 1 month in bottle.
Test results :
Intense color, aroma and flavor. Medium-bodied, fruity, rich and smooth, with a very elegant, intense and long finish.
GRAND’ARTE Touriga Nacional red 2019 – Vinho Regional Lisboa – 13,0%
Awarded Gold by Business News Japan
Fermentation Method :
Classic fermentation method with destemming and pre-fermentation skin contact followed by application of active dry yeasts. Fermentation at 30ºC in the first 2/3, and lowering to 20ºC during the last 1/3. During the entire fermentation process, 2 pumping-overs are carried out daily, each using half the volume contained in the vat. After alcoholic fermentation, the mantle is soaked for 30 days, during which the soft tannins are extracted, malolactic fermentation and natural stabilization of the wine are carried out.
Internship :
Aging for 6 months in 225Lt French Oak barrels from Allier by Seguin Moreau. Minimum 6 months in bottle after bottling.
Test results :
A powerful, complex, delicious and smoky wine with notes of wild blackberry ending intense, elegant and tasty. João Paulo Martins; Wines of Portugal 2016; “Tasted in 2015. The wine is elegant in aroma, fine in fruit and floral notes, but all in a very pleasant and sensible register. Elegant in the mouth with very fine tannins, with a very attractive fruit that makes tasting a pleasure .”
POINT WEST white 2020 – Vinho Regional Lisboa – 12,5%
Awarded Silver by Business News Japan
Fermentation Method :
Destemmed with pre-fermentative skin contact. The wort is cooled to 15°C and vacuum filtered with perlites. Fermentation is carried out with active dry yeasts, the temperature being controlled between 16ºC and 18ºC.
Internship :
Aging for one month in bottle after bottling.
Test results :
A fruity wine with an intense aroma of ripe orchard fruits. Full-bodied and at the same time smooth, soft, with a delicious touch of citrus in a long, pleasant and elegant finish.
Interview of JAPAN Awards to MR. LUIS GOUVEIA
Sales and Marketing Director
Question 1: Do you already export to JAPAN ? If yes, where ? If no, what type of importers & distributors are you looking for in JAPAN ?
We export already to Japan our brands CORETO and PAXIS.
We feel there’s space to have more importers to other brands of DFJ VINHOS.
We are not experts in the Japanese market and its consumers, which means that we need to trust and rely on partners in the market.
We are looking for importers with knowledge of the market, capable of developing sales, marketing and distribution.
We try to make the best product, at the best price, suited to the consumer’s taste and pleasure.
We do not impose any type of guidance on the importer with regard to brand policy, commercial strategy and marketing, as he is the specialist in the market.
Question 2: What is the most unique and qualitative part of your products, different from competitors ?
We work hard to produce wines ready for any event and everyday consumption.
We produce easy-drinking, tasty, elegant wines capable of pleasing those who don’t like wine, and as well, sure, the ones who love wine.
That’s why we always recommend buyers to taste our wines with consumers who care about price, quality and pleasure.
Question 3: When did you start to export your brand worldwide, and what is your development plan for the next years ?
We were born in 1998 only to export to the UK.
Today we have 250 ha of vineyards with certified sustainable production.
Mr. José Neiva Correia is the head winemaker and owner, making wines since the 1974 vintage.
In 2020 we exported more than 99% of 10 million bottles to more than 50 countries.
Our hallmark: CREATING THE WINES THAT PEOPLE LOVE TO SHARE.
Since 2010 we have won 4,385 awards, 630 only in 2021.
We aim to continue creating wines that delight consumers around the world.
For more information about DFJ Vinhos, S.A. please visit their website :
