Justino´s Madeira Wines

Posted by C.daSILVA / at Thursday, December 27, 2012 / / 0 comments

 Justino´s was founded in 1870, in 1993 it was acquired by the French group "La Martiniquaise", that owns C. da Silva (Vinhos) SA and Gran Cruz Porto.
JUSTINO'S MADEIRA WINES, SA is one of the oldest producers of Madeira Wine and a very important exporter namely to countries like: Brazil, Japan, USA and Europe.


Justino´s Winery

                             GEOGRAPHICAL LOCATION of the territory:

Madeira Island is the largest and most important with an approximate area of 735 km2 and a maximum length of 57 Km.
The Madeira Archipelago includes, Madeira, Porto Santo, and Wild Desert...maximum width: 23 Km.
It is Located in the Atlantic Ocean, 900 km southwest of Lisbon and 600 km west of the North African coast, the capital is the city of Funchal.

The climate:

Temperate climate (subtropical) with variations of temperature, humidity and rainfall according to altitude.
Temperature: 22 º C (August - the hottest month)
                    15 º C (February - the coldest month)

Recommended grape varietals:
White: Sercial, Verdelho, Boal, Malvasia Candida, Malvasia de São Jorge and Terrantez
Red: Tinta Negra
Authorized grape varietals:
White: Malvasia Fina, Listrão and Snail
Red: Complexa, Deliciosa and Triunfo
Most planted grape varietal: Tinta Negra

After the phylloxera (1872) it became the main grape varietal of Madeira island.

Justino´s Cellar

Madeira Wine is a fortified Wine with about 19% to 22% alcohol by volume.

Diferent types of Wines from Sweet to Dry, great persistency, intensity of color and a incredible richness of flavors and aromas. 

Four types according to each grape varietal:

^ Sercial - Dry
^ Verdelho - Medium Dry
^ Boal (Bual) - Medium Sweet
^ Malvasia (Malmsey) - Sweet

Most of the Madeira Wines aged during the first three months on heated stainless steel vats with a temperature that goes from 45º to 50º C.

After this stage the Wine is transferred to oak pipes for a long ageing process in order to achive a maximum oxidation and concentration.

Although it doesn´t evolve in the bottle like Vintage Port, it has a enormous longevity thanks to the oxidation during the ageing process, high alcohol content and high natural acidity.

C. da Silva´s Company today...

Posted by C.daSILVA / at Thursday, December 13, 2012 / / 0 comments

C. da Silva is currently run by the the french group La Martiniquaise (owns GRAN CRUZ also).
Its stocks of Port (C. da Silva Vinhos SA)  reach over two million litres stored at the Vinification Center in the Douro Valley and eight million litres in two cellars in Vila Nova de Gaia.

Family Mansion... nowadays the headquarters of the Company

The stockage of eight million liters is being distributed by stainless steel vessels and glass coated cement vats durins the first two years and the last ageing stage... 3000 oak casks, with a measure that goes from 350 liters to 750 liters.

Although the Company does not owns any estate, the grapes are being thoroughly choosen since the very beginning.
Our Ports are internationally recognized for the high quality, specially when it comes to Colheita and White Ports.
Traditional grape growers to whom our Company has been buying the grapes during the last twenty five years have been a important bench mark.

Like all the Port Wine Companies, export represents the biggest slice of the annual income, around 90% of our sales goes to USA and Europe.

Our traditional cellar

Today the desire to continue Mr. Clemente da Silva´s making tradition is a serious commitment.
Thanks to C. da SIlva´s “boutique”, the export, distributors and retailers in the domestic market , DALVA is the first name on the list for Premium Port and Douro Wine categories.

Kiko Ribeiro da Silva

Posted by C.daSILVA / at Thursday, December 06, 2012 / / 0 comments

Clemente Ribeiro da Silva (Mr. C. da Silva´s son) was born in 1943, a very creative person, he revealed since his youth a innate ability to draw, aware of this ability, Clemente Ribeiro da Silva, known for his nickname “Kiko”… began to design his favourite racing cars.

In the late sixties, a dream became true, Kiko started racing.

But it was in 1971 that Kiko started to become well known to the big audience, being 4th in the national championship, driving a Datsun 1200, and sponsored by DALVA.

Because of this amazing initiation, Kiko raced for TEAM DALVA, with many other racing cars, like…Toyota Corolla 1200 S KE20; Opel Commodore GS/E; Mini cooper; Porsche Carrera RSR and Alfa Romeo 2000 GTV.

On 1977 at the wheel of an Alfa Romeo 2000 GTV, Kiko ran in a unlucky race, in Estoril.

Mechanical problems forced him to park the car near to the finish line, he has waited next to the rail till all competitors crossed the finish line.

Mechanical problems forced him to park the car near to the finish line, he has waited next to the rail till all competitors crossed the finish line.

Kiko Ribeiro da Silva

The winner of this 500km race in Estoril was the Italian Humberto Grano driving a BMW 3.0 CSL, that because of a breakdown in the alternator was racing without lights, Humberto didn´t see the finish line flag and was still in race mode, due to this, Kiko crossed the race track and the worst happened.

A unusual accident in the national motoring.

A visionary, a friend… a great pilot.

PORTO CRUZ SPACE...The Restaurant

Posted by C.daSILVA / at Tuesday, November 27, 2012 / / 0 comments

An irreverent gastronomic proposal, which unites the Porto Cruz and DALVA Wines to the culture of Portuguese food.

There are appetizers / main courses and desserts, that should be paired with the DALVA Lote Miguel Castro Silva, as well as the table Wines, the fabulous Colheitas, LBV´s and Vintages Porto Cruz and DALVA.

After a meal with privileged view to the Douro river, you´re invited to met the Lounge Bar at the last floor of the Gran Cruz Space to enjoy a cocktail with Pink Port or just sipping a Port wine.

You can see the menu here.


Reservations:
Phone: (00351) 910553559
decastrogaia@myportocruz.com

This is a space for tasting and pairing Portuguese wines with appetizers under the guidance of the leading cooking Chef Miguel Castro Silva.

The cuisine here embraces the concept of innovation and modernity of the Porto Cruz Space project, challenging visitors to new experiences that test the palate in a informal, yet refined atmosphere.

Sharing meals with family or friends it is something "not to miss" once that it allows a wider and richer experience.

PORTO CRUZ space

Posted by C.daSILVA / at Thursday, November 15, 2012 / / 0 comments

The brand Porto Cruz, a leading global Port Company, began a new phase in its history thanks to the Espaço Porto Cruz. This project is different, innovative and was created to celebrate the culture of Port wine in Ribeira de Gaia.

Porto Cruz, owned by La Martiniquaise since 1975, has bought C. da Silva (Vinhos) SA (DALVA brand) in 2007.
Nowadays, both brands are changing the traditional image, or atmosphere offered to tourists, in terms innovation and modern design, with a special concern of keeping the tradition.


C. da Silva Port & Wine Shop

The Porto Cruz space, is a unique project that allows you to visit all the building for free choosing your own itinerary.

Porto Cruz Multimedia Centre by night

The Porto Cruz space offers:

FLOOR 0:

* Interactive / multimedia table - where you may choose your Port, place it at the multimedia table, and learn the characteristics of it and a "not to miss" ask for the Porto Cruz disc and discover your Port.
* Cruz boutique - Offers you all the Cruz Port Wine range; teas; postcards; a library...

FLOOR 1:

* Douro room - Permanent exhibition area where you can see three short films that reflect fundamental aspects of the region where Port Wine is produced and its founding figures.

* Show room - Temporary exhibition space whose programming is based on concepts that emphasize the culture of Wine, fashion, art and gastronomy.


FLOOR 2:

* Auditorium -  Watch the Porto Cruz short film and other activities such as lectures and meetings that fall within the cultural programme of the Porto Cruz Space.

* Tasting room - Experience Port Wine in a unique atmosphere and as Wine expert.

FLOOR 3:

* De Castro´s Restaurant -  Relaxed atmosphere with a privilege view to the Douro river.
Suggestion: Pairing Port and Douro Wine with delicious starters and main courses, feel free to ask for guidance.

Reservations:
Phone: (00351) 910553559
decastrogaia@myportocruz.com

FLOOR 4:

* Terrace lounge - Enjoy a 360º view of the riverfront  of Porto and Vila Nova de Gaia, the Douro river in between and a glass of Cruz Spicy Pink (one of many cocktails on the menu).

http://www.myportocruz.com/

We are waiting for your visit !

Golden White 1971

Posted by C.daSILVA / at Tuesday, November 06, 2012 / / 0 comments

The Golden White 1971 was really a great surprise, when we first started promoting the release of a Golden White from the seventies there were lots of people, Port lovers, that tried to guess when it has been harvested.

The Golden White 1971... for those that for a long time, were looking for an amazing Port releated for example with the birth year or some special happening, well, here it is and despite being a difficult year to find, it is a White Colheita Port.


It presents us with a slightly lighter color among the Golden White trilogy, delicated aroma of macerated figs, varnish, nutmeg and lacker.

On the mouth it is really delicious and subtle with a very long delayed aftertaste, where again the matured figs appear upfront with the nutmeg and watery molasses at the end.

With the official Port Wine glass on the hand the same Golden characteristic... the blessed sticky aroma that lasts forever.

DALVA Lote Miguel Castro Silva

Posted by C.daSILVA / at Tuesday, October 23, 2012 / / 0 comments

After a interruption of some months and following the enormous sucess of the DALVA Lote Miguel Castro Silva, it is bottled another lot, being now available at our C. da Silva Port & Wine Shop.

DALVA Lote Miguel Castro Silva, it is a White Port, although it gets confused with an old Aged Tawny or a very old White Port with over thirty years old, such is the impact of seeing the color for the first time.

DALVA LOTE Miguel Cstro Silva

During 20 years, Miguel Castro Silva has participated in Port wine tastings, experiencing combinations with this nectar, always trying to depart from the classical dessert.

After an extensive tasting discovering the vast stock of C. da Silva, arose the idea of creating a White Port with dry and open profile, thought to act as a balm, with a unique structure and color, an amber color with golden tints, highlights its potential when tasted with foie gras, orange cake and tuna based entrees.

Thought to taste at the table, but not only, DALVA Lote Miguel Castro Silva shows qualities of a Port wine thought for a simple tasting, served between 12º to 14º as an aperitif before a meal.

Decanting Port

Posted by C.daSILVA / at Wednesday, October 17, 2012 / / 0 comments

How to decant Port ?

The main objective is to enhance the tasting, from its visual appearance, taste and aroma. First of all, some accessories needed... a decanter washed with mineral water, a piece of cheesecloth, a funnel, Port tongs, water and a stove.

The traditional way is to leave the bottle standing up for a couple of days and pull out the protective cap and the cork without twisting or moving the bottle. (In the case of Vintage Port with some decades of aging, where excessive moisture causes wear of the stopper, should be used Port tongs).

First step is to place the iron side of the Port tongs into the hot stove, until it turn incandescent, than just need to put it 1 cm above the cork, firmly, about two minutes, take it off and than a little bit of water will cause the instant reaction, by breaking itself.

Grabbing the bottle, gently, start to pass it for the decanter, that on the top will have the cheesecloth inside of the funnel, ensuring that the finer and smaller sediments and eventually glass will spend to the decanter.

This ceremony not only keeps the Port drinkable for 3 or 4 days but will also aerate the nectar.
It depends on the time in bottle until 15 / 20 years after bottled, 48h to drink it, older than this 24h to finish the bottle, usually, the older the vintage, the quicker it must be consumed.

Vintage ports, Crusted and LBV´s, after a few years tend to gain a sediment in the bottle baseline and require a process named “decanting”.

As an extremely quality wine, the Port will continue to evolve in the glass, that if possible should be the official Port wine glass, designed in 2001 by Álvaro Siza Vieira (the most famous portuguese architect).

As a pairing for Vintage, desserts made with red fruits, blue or spicy cheeses, dark chocolate, a spicy tender loin or game. Serving between 16ºC to 18ºC.


Enjoy it ! 

Aged Brandy

Posted by C.daSILVA / at Wednesday, October 10, 2012 / / 0 comments

The DALVA Brandy VSOP, with over twenty five years old, had a great sucess at our Port & Wine store, nowadays sold out.

Once that we still have very old reserves of Brandy, the main goal now is the creation of a new concept, probably with another designation like "Aguardente Velha".

Aguardente - is the portuguese meaning for a distilled grape spirit, like for example: Rum; Tequilla; Grapa; vodka...

Velha - it means old, the more well known are the translucent spirits, although it can be aged in a oak pipe fading on a amber nutty colour and becoming more elegant and complex on taste.

 

How to make Brandy ?

After the grapes are pressed, the juice is left to ferment for two or three weeks, the alcohol content should be about 7% to 8%.

Distillation takes place in an alembic, two distillations must be done, resulting in a distilled grape spirit, with a translucent color, of about 70% alcohol.

Dalva Brandy V.S.O.P. will be aged in oak for at least twenty five years (average) before it can be sold to the public. As the Brandy interacts with the oak barrel and the air, it evaporates (about 3% a year) losing both alcohol and water.

Because the alcohol evaporates faster than water, it will reach to 40% alcohol by volume when released to the market.

DALVA Brandy VSOP

Brandy categories:

• VS Very Special, or ✯✯✯ (three stars) - the youngest brandy used in the blend is stored at least two years in cask.
• VSOP Very Special Old Pale - the youngest brandy used in the blend is stored at least four years in cask, with a much older average.
• XO Extra Old, the youngest brandy used in the blend is stored at least ten years in cask, the average should be older than twenty years

Commercialization

Posted by C.daSILVA / at Sunday, September 23, 2012 / / 0 comments

Overall, the 1990´s were beneficial to the Port Wine sector, confirming a growth of 18% between 1990 and 1999 of the total amount of Port Wine sold.

This positive evolution attainsits maximum expression in 2000, wich so far has been the best year ever in terms of quantity sold (957000 hl) and the first year in wich the volume of the trade for the sector exceeded the 400.000.000 €.

The years that followed in the mew millennium, were affected by several factors having a negative effect on the sales of Port Wine, most especially:

The major disturbances in international trade that followed the September 11th 2001 terrorist attacks on the USA;

The weak evolution of the world economy, notably in the Euro zone, where some countries on recession, as was the case of Portugal;

The appreciation of the Euro against currencies of several important Port Wine markets, especially The USA and UK;

The concentration of worldwide distribution, with the consequent reduction of the Port Wine companies ability to negotiate.

All this contributed to a negative compound average annual growth in the quantity of Port Wine sold between 2000 and 2004.

For this current year (2012) there is a increasing of more 11500 barrels (550 liters) than the last year.

There is also a general hope in all the Port Wine trade that the sales will rise next year.

Port... a Wine with 374 years

Posted by C.daSILVA / at Tuesday, September 18, 2012 / / 0 comments

In 1756 the Prime Minister “Marques de Pombal” restricted the Douro Valley region with 335 milestones, distributed along 250.000 hec.

1765, the first register of a Vintage sold at Christie´s.

An IVDP inspector checking C. da Silva Port wines at Vila Nova de Gaia

In 1703 it is signed the Methuen Treaty between Portugal and England. Portugal would pay 1/3 of the exportation duties in the other hand all the textiles should be purchased from England.

1768 - The first fortified Wine shipped in barrels to England.

1775 - The first time when bottled Port has been shipped.

1868 - The philoxera has destroyed almost all the vineyards in Portugal.

In 1932 the Casa do Douro, an Association of vintners, they had the mission of registering all the planted plots in the Douro.

In order to preserve the quality of the Port wine, quality control has became the responsibility of the Institute of Port Wine (IVDP) since 1934.

In 1942 the seal of approval has been created as part of each bottle.

In 1948, a very important person, an Agronomist, mr. Moreira da Fonseca, used the info collected during decades as well as the data of the quantity and quality of the different sub regions.
 

In 1986, the smaller producers were able not only to grow grapes and produce Port, but also bottle and sell their own Port Wines.

IVDP´s lab was completely renovated in 1990 and in 1994 was certified by the Portuguese Institute of Quality. On average, annualy, 5000 samples are taken and about 130 000 analysis made. Analysis made ​​to acidity, ph, reducing sugars, density, color characteristics, sulfur dioxide...

In 2001, the Demarcated Douro Region was classified as Worldwide Heritage by UNESCO.

PORTO Wine Fest

Posted by C.daSILVA / at Wednesday, September 12, 2012 / / 0 comments

The precious national nectar will be represented in a magnificent Fest in Vila Nova de Gaia, on the avenue of the Port Wine Cellars, overlooking the Douro river, seen by the first row.

For the first time in the riverside of Vila Nova de Gaia, a unique event will be held, focusing on countless tastings associated with gourmet creations of leading cooking Chefs.

 

Port Wine Fest features a diverse program with the theme Port Wine, with 40 cooking presentations, including demonstrations, classes and duels:

 

- Commented Tastings

- Cooking Chefs

- Duels of Chefs

- Unexpected Chefs

- Cooking Show

- Cook Academy Show (Adult)

- Cook Academy Show (Children)

 

Take part in a unique and unmissable, a scenario absolutely stunning.

Investment on quality control

Posted by C.daSILVA / at Wednesday, August 29, 2012 / / 0 comments

With the sales increasing and the need to escape from dependency on the producers from whom the bulk wines were purchased, but also the aim of a better quality control, a peace of land with vines was acquired in the Quinta dos Avidagos at Alvações do Corgo.

There, in order to assure quality control a winery was built in 1970.

Since then the production of C. da Silva Port Wines was started originating in grapes purchase directly from different farms in the various places in the demarcated region.

The vinification was made by the traditional methods, some of them still in use nowadays for the production of the Vintage Ports.
Actually this winery is substantially different from the original one. In fact in 1998/1999 a complete change was implemented, not only at a structural level but also at a quality one, representing an investment exceeding 2.500.000 Euros.

The production capacity was doubled reaching 3.000.000 litres that are vinified in the most modern set of temperature controlled vats. A careful selection grape insures superb quality in each harvest.
The wine remains in the winery until February/March of the year following the Vintage when they are transported to C. da Silva warehouses in Vila Nova de Gaia.

It is in the City of Vila Nova de Gaia and within the «Entreposto» area established by law that C. da Silva has its cellars in a location exceeding 10.000 square meters.

It is in this place a annual stock of 10.000.000 liters of Port Wine are stored, in dozens of aerial and underground vats and about 2.900 french oak casks where the best Colheitas are ageing dating back many years ago - as well as about 130.000 bottles of Vintages and Late Bottled Vintages of different famous years.

DALVA DOURO GRANDE RESERVA TINTO 2009

Posted by C.daSILVA / at Saturday, August 18, 2012 / / 0 comments

  

The DALVA DOURO GRANDE RESERVA TINTO 2009, has been carefully produced with selected grapes from very old vines owned by traditional grape growers that have been working with C. da Silva, for a long time, the grape varietals used were Touriga Franca, Tinta Roriz, Barroca and Touriga Nacional.

The DALVA DOURO GRANDE RESERVA TINTO 2009, aged in 600 liters french oak casks  for twenty four months.

The GRANDE RESERVA TINTO 2009 is now laying down in our Cellars, it matures at this moment in bottle, before being launched to the market.

Tasting notes

On tasting it presents itself very well balanced, toasted with vanilla hints upfront, leading to a very intense and  fruity aftertaste, fresh and delayed.

When to consume ?

It will be aged in bottle during one year, to increase the complexity of both aromas and taste, presenting more fineness.

It should be consumed between 16º and 18º C.

Winemaker | José Manuel Sousa Soares

Turning the page !!

Posted by C.daSILVA / at Wednesday, August 15, 2012 / / 0 comments

In C. SILVA we invest in research processes and production of new Port styles, with a broader vision that led us to the invitations of renowned chefs of our national cuisine, as Miguel Castro Silva and Rui Paula.
A latent need in the Port Wines market produced to combine with entrees and desserts, with a total reciprocity of flavors and aromas... special lots, with a production limited to 500 bottles.
DALVA Miguel Castro Silva - During 20 years, Miguel Castro Silva has participated in Port wine tastings, experiencing combinations with this nectar, always trying to depart from the classical dessert.
After an extensive tasting discovering the vast stock on Wine C. SILVA, arises the idea of creating a White Port with dry and open profile, thought to act as a balm, with a unique structure and color, an amber color with golden tints, highlights its   potential when tasted with foie gras, orange cake and diverse entries based on tuna.
Thought to taste at the table, but not only, DALVA Miguel Castro Silva shows qualities of a Port wine thought to a simple tasting, served between 12º to 14º as a entree before a meal.

DALVA Colheita 1967 Rui Paula - The first question that may arise to our readers is 1967... why?

This question has a intuitive answer, was considered an excellent year for Port ... but besides being his first Port blend, this harvest has a special meaning for Rui Paula, because it was his year of birth.

The selection was made based on the best wines of 1967 aging since then in small french seasoned oak barrels.

Characterized by a enormous complexity of flavors, an irreverent acidity, it creates a perfect relationship with figs and ripe apricots “wrapped” in toffee.

The Douro Valley tour

Posted by C.daSILVA / at Thursday, August 02, 2012 / / 0 comments

The Douro Valley is one of the most beautiful Regions in all over the world, on the top of a slope you´ll be delighted to see kilometers of terraces everything presented in a perfect symmetry.

Demarcated in 1756 is the oldest Wine Region predating the emblematic Wine Regions in France.

First days of September is an outstanding time to visit the estates and hear the pickers singing during the harvest, or in the late afternoon in the lagares (portuguese meaning for large stone tanks) for the foot treading.

A romantic way of travelling is using a 1924 steam train that goes from Régua to Pinhão and Tua and does the way back. It is a pleasant tryp of 90 minutes with traditional portuguese music and of course a glass of Port.

Once in the train station of Pinhão, take a good look at the tiles with amazing ancient memories of the Douro Valley.

If you´re at Régua, eight kilometers distance and there is Quinta dos Avidagos where we have our Winery, located  at Alvações do Corgo.

These are some the tips when experiencing the Douro Valley... a world of sensations.

Gonçalo Devesas

The "benefício"

Posted by C.daSILVA / at Sunday, July 29, 2012 / / 0 comments

Due to the massive success of Port wine in the first half of the 18th century, that led lots of grape growers out of the Douro region, to use their grapes for Port Wine production changing its quality and because of  the difficulty in territorial planning, in 1756 the Prime Minister “Marques de Pombal” restricted the Douro Valley region with 335 milestones, distributed along 250.000 hec.

Making it the oldest defined and protected wine region in the world. Nowadays in the Douro Valley we have 45700 hect cultivated, from wich 33000 hect are suitable for Port Wine and 39100 grape growers.

In 1932 the Casa do Douro, an Association of vintners, they had the mission of registering all the planted plots in the Douro.
In 1948, a very important person, an Agronomist, mr. Moreira da Fonseca, used the info collected during decades as well as the data of the quantity and quality of the different sub regions.
He has created a classification method, based in three major factors: soil; weather conditions and type of plantation.

Each vine/hectare gets points based in:

Soil: schistous soil; quantity of shale; slope gradient; yield;
Weather conditions: exposure; altitude; shelter; location; pre-marked localities;
Type of plantation:  grape varietals; type of planting; age of the vines;

• A –  over 1200 points
• B –  from 1001 to 1200
• C –  from 801 to 1000
• D –  from 601 to 800
• E –  from 401 to 600
• F –  from 201 to 400
• G – from 1 to 200
• H – from  -200 to 0
• I – from  -400 to -201

The Instituto dos Vinhos do Porto e do Douro, has the annual task of presenting the maximum of Port Wine to produce, according to the variation of the market, sales and Wine reserves, for instance in 2011 was 85000 barrels (85000 x 550 liters) the same as 46.750.000 liters.

The quantity of must for fortification per hectare, in 2010:

• A – 2.043 liters
• B – 2.010 liters
• C – 1.859 liters
• D – 1.818 liters
• E – 1.573 liters
• F – 684 liters
• G – 0
• H – 0
• I  – 0

The Moreira da Fonseca method is a very important contribute, once that each Port and Douro Wine producer knows how many liters may produce per hectare, according to the Instituto dos Vinhos do Porto e do Douro.

Gonçalo Devesas

Introduction to Port Wine

Posted by C.daSILVA / at Thursday, July 26, 2012 / / 0 comments

Due to the deficiency in territorial coordination, in 1756 the “Marques de Pombal” restricted the Douro Valley region with 335 milestones distributed for 250.000 hec.

Making it the oldest defined and protected wine region in the world.

Nowadays in the Douro Valley we have 33.000 hect cultivated for Port Wine and 12.000 hect for Wine, Moscatel, Late Harvest and sparkling Wine.

Port wine is produced from grapes grown and processed in the demarcated Douro region.

 The juice is fortified half way trough, at the third day of fermentation, with the addition of a Brandy (distilled grape spirits with an alcohol content between 76 % - 78 %) known as “Aguardente” in order to stop the fermentation ( 440 liters mixed with 110 liters of brandy) and leaving a natural residual sugar in the wine.

The minimum allowed is 16,5 % for the light dry white and the maximum is 22 %, but normally the Port wine is always about 19 % - 20 %.

The wine is then stored in cellars and aged in oak pipes or large vats in Vila Nova de Gaia.

The wine received this name, "Port," in the latter half of the 17^th century,  from the seaport city of Porto at the beginning of the Douro River, where the fortified wine was brought to internal market or for export to England and abroad.

The “rabelo” boat was in charge of the barrels transportation, on those Douro brave journeys, since the 17h century until May 1971, when it has been replaced by train and cistern trucks.

Gonçalo Devesas

The third Golden White

Posted by C.daSILVA / at Friday, July 20, 2012 / / 0 comments

The third Golden White was really a great surprise, when we first started promoting the release of a Golden White from the seventies there were lots of people, Port lovers, that tried to guess when it has been harvested.

The Golden White 1971...  for those that for a long time, were looking for an amazing Port releated for example with the birth year or some special happening, well, here it is and despite being a difficult year to find, it is a White Colheita Port.

It presents us with the slightly lighter color among the Golden White trilogy, delicated aroma of macerated figs, varnish, nutmeg and lacker.

On the mouth it is really delicious and subtle with a very long delayed aftertaste, where again the matured figs appear upfront with the nutmeg and watery molasses at the end.

With an official Port Wine glass on the hand the same Golden characteristic... the blessed sticky aroma that lasts forever.

Gonçalo Devesas

DALVA DOURO GRANDE RESERVA TINTO 2009

Posted by C.daSILVA / at Thursday, June 21, 2012 / / 0 comments

DALVA DOURO GRANDE RESERVA TINTO 2009

Vinified with grapes from old vines, selected from traditional winegrowers of C. da Silva, it is the result of a careful vinification.

The DALVA DOURO GRANDE RESERVA TINTO 2009 matured in 600 liter barrels of French oak for twenty-four months.

This GRANDE RESERVA TINTO 2009 matures in our cellars, now aging in bottle before its great appearance.

On taste it is very balanced, toasted, vanilla notes, flowing into a fruity finish, intense, fresh and long.
The ageing in bottle will last for one year, being able to increase the complexity and make the tasting even more elegant.

Gonçalo Devesas

The History of Decanters

Posted by C.daSILVA / at Wednesday, June 20, 2012 / / 0 comments

In the beginning of the XIV century the french began to bottled wines, sealed with corks.

With the wine getting aged, Wine makers discovered that it formed some sediment, it became obvious that wine should be transferred to another type of container, something suitable to let it aerate and remove the sediment before serving the wine.

The Decanter had the perfect shape for that purpose, allowing the aeration of the wine and awesome presentation.

Nowadays there are many different shapes and contents, many people purchases it because of the classy presentation, although the major characteristics are:

- aerates the wine to enhance both aromas and flavors;
- separates the sediments from wine;
- has an extreme importance for aged wines, that didn´t have contact with oxygen during a long period;

Enjoy your Port !!!

Gonçalo Devesas

DALVA Late Bottled Vintage 2007

Posted by C.daSILVA / at Tuesday, June 05, 2012 / / 0 comments

Late Bottle Vintage was originally a wine that had been destined for bottling as Vintage Port, but because of a lack of demand, was kept in large wooden cask for longer than had been planned.

Late Bottled Vintage ages in cask for a minimum of four and a maximum of six years after the harvest.
Because of this long ageing in wood, the LBV´s are less astringent and full bodied than Vintage ports.
Presently the LBV 2007 that we´re selling has been aged for 5 years in oak vats, showing a smoother taste and a garnet color.

Our latest Late Bottled Vintage, harvested in 2007.

On the nose: blackfruits and licorice...

On the palate: Pulpy, blackberry´s jam, some herbal and spicy hints at the end... great relationship quality/price.

Gonçalo Devesas

DALVA´s cocktails

Posted by C.daSILVA / at Saturday, May 12, 2012 / / 0 comments

The freshness and the fruity flavors of the DALVA Rosé are the key attributes of a Port wine that is very easy to drink and incredibly fruity, it can be enjoyed plain, always very chilled (8º C), or in a rainbow of colors and flavors with several ingredients (cocktail).

Rosé Purple
5 cl of DALVA Rosé;
1 spoon with blackberry syrup;
10 cl of tonic water;
Use the shaker, adding ice and fresh blackberries.

Rosé Bloody
5 cl of DALVA Rosé;
5 cl of orange juice;
1 spoon with brown sugar;
1 spoon with gooseberry;
1 slice of grapefruit or orange;
Use the shaker, a cocktail full of vitamins that should be drunk very chilled.

Rosé Mojito
5 cl of DALVA Rosé;
5 cl of sparkling water;
1 teaspoon with lemon syrup;
5 mint leafs;
1 teaspoon with brown sugar;
1 lemon slice;
Use the shaker and drink it very chilled…refreshing.

Rosé Grape
2 grapes;
1 slice of orange;
6/7 cl of berries juice;
6/7 cl of DALVA Rosé;
a little bit of chili;
Some maceration, then use the shaker... a rainbow of flavors.

Gonçalo Devesas

Vintage Character or Ruby Reserve ?

Posted by C.daSILVA / at Monday, May 07, 2012 / / 0 comments

Vintage Character or Ruby Reserve ?

This blended Port is approved by the “Instituto do Vinho do Porto” tasting panel, the quality is necessarily better than the fine Ruby, produced with medium quality grapes.

Normally, what was left over from the three last Vintage years is used in the Ruby Reserve blend.

Since 2002 the appellation “Vintage Character” has been prohibited by the “Instituto do Vinho do Porto” to avoid the misunderstanding with a Vintage quality.
The Ruby Reserve presents an intense red dark purple colour and a vibrant aroma of wild berries blackberries and redcurrants, it has a really pulpy character.
A young and vivid fruity flavour, smooth and balanced, juicy, very inviting.

Cellaring: Store upright in a cool dark place.
Serving: Serve between 16 and 18ºC.
Served as an aperitif or paired with strong cheeses, or desserts based on wild berries or dark chocolate.

Gonçalo Devesas

The cork

Posted by C.daSILVA / at Friday, May 04, 2012 / / 0 comments

The importance of a cork...

What is the mission of a cork ?

The cork must avoid air entrances, germs and bacterias that may spoiled the Wine.
To be considered a good quality cork it must be solid and compact, both sides should be flat with no pores and fissures.
A good quality cork will last for sure up to twenty five years.

The famous expression: " This Wine is cork tainted !"

First of all the cork by itself do not leaves any unpleasant aroma in the Wine, during the bottling the Wine may acquires some fungus, if the cork gets some cracks during this process, so it is extremely important that the bottling area is in perfect hygienic conditions.

For a good conservation of both cork and Wine, the bottles should be stored horizontaly in a constant temperature not exceding 18º C.

Gonçalo Devesas

The Vintage and the bottle

Posted by C.daSILVA / at Thursday, April 26, 2012 / / 0 comments

Despite the time spent in large stainless steel or oak vats (10.000 ltrs to 70.000 ltrs) the Vintage needs to be laid down in the bottle and rest for some years.

So that the character of that particular Wine/year may mature properly in the bottle.
This part of the ageing process is made without oxygen, so that the molecules and the decomposicion of the grape solids may acquire a refined and complex bouquet.

When a Wine is bottled, it contains small amounts of anhydrous carbonic and oxygen, the air that stays between the cork and the wine (the room space seen in the bottle neck) is absorbed by the wine, avoiding like this the apperance of bacterias.

During this maturation in the bottle it is extremely important to maintain the bottle laid down, so that the cork could be moistered and hermetic.

The bottles should be stored with no changes of temperature, the humidity should be up to 70% .

Gonçalo Devesas

DALVA DOURO GRANDE RESERVA TINTO 2009

Posted by C.daSILVA / at Friday, April 20, 2012 / / 0 comments

DALVA DOURO GRANDE RESERVA TINTO 2009

Vinified with grapes from old vines, selected from traditional winegrowers of C. da Silva, it is the result of a careful vinification.

The DALVA DOURO GRANDE RESERVA TINTO 2009 matured in 600 liter barrels of French oak for twenty-four months.

This GRANDE RESERVA TINTO 2009 matures in our cellars, now aging in bottle before its great appearance.

On taste it is very balanced, toasted, vanilla notes, flowing into a fruity finish, intense, fresh and long.

The

Gonçalo Devesas ageing in bottle will last for one year, being able to increase the complexity and make the tasting even more elegant.

Company´s asset.

Posted by C.daSILVA / at Thursday, March 15, 2012 / / 0 comments

C. da Silva´s Company was established in 1862 under the name Corrêa Ribeiro & Filhos and has carried the seal bearer of long time supplier to the Portuguese Royal House.

In 1933, newly arrived from Brazil, Clemente da Silva (C. da Silva´s founder) inherited the Company by marrying with Corrêa Ribeiro´s daughter.

Clemente da Silva has fulfilled a lifetime dream by creating a winemaking business of excelence.
Because he had some capital coming from business ventures in the former Portuguese colony, he opted for starting the Company from scratch and he did it according to his own expectations.

Here is an outstanding living evidence of that time !

A bottle of "Corrêa Ribeiro & Filhos" with the Royal message at the front label, a rareness of long time ago...

Gonçalo Devesas

DALVA Late Bottled Vintage 2007

Posted by C.daSILVA / at Monday, March 12, 2012 / / 0 comments

Late Bottle Vintage was originally a wine that had been destined for bottling as Vintage Port, but because of a lack of demand, was kept in large wooden cask for longer than had been planned.

Late Bottled Vintage ages in cask for a minimum of four and a maximum of six years after the harvest.
Because of this long ageing in wood, the LBV´s are less astringent and full bodied than Vintage ports.

Considered by many the best relationship quality/price, the LBV has the advantage of being ready to drink without decanting.
Typically ready to drink when released to the market, LBV ports are the result of a single year's harvest and tend to be smoother and lighter bodied than a Vintage Port.

Late Bottled Vintage 2007

Presently the LBV 2007 that we´re selling has been aged for 5 years in oak vats, showing a smoother taste and a garnet color.
Our latest Late Bottled Vintage, harvested in 2007.

On the nose: blackfruits and licorice...

On the palate: Pulpy, blackberry´s jam, some herbal and spicy hints at the end... great relationship quality/price.

Gonçalo Devesas

Primordial red grape varietals

Posted by C.daSILVA / at Thursday, February 09, 2012 / / 0 comments

There is a wide range of grape varietals in the Demarcated Douro region, in the north of Portugal.
These grape varietals have been adapted to different climate conditions, and micro-climates... the terroir ability to offer optimal conditions to wines.

The native varietals have been grafted with different types of rootstocks since that philoxera (pest that destroyed most of the vineyards all over Europe) reached to Portugal in 1865.
This process has been done according to their compatibility with different types of roots and the characteristics of the soil in which the vines were planted.
The cultivation of the different types of vines is regulated by a Decret-Law, that lists all the authorized varietals, the  recommended ones and percentages.

Nowadays, winemakers and oenologues have opted for five red grapes varietals ( Touriga Nacional, Touriga Francesa, Tinta Roriz, Tinto Cão, Tinta Barroca...)

Touriga Nacional

Touriga Nacional -  It is the premier grape varietal in the Douro valley, considered a primary grape in the Port Blend. The tiny grapes presents us with very high tanins (therefore it confers an amazing age hability to wines), offering a great colour and structure. It has aromas/flavors of black fruits, violets and elegant tints of herbs and licorice. It is a low yielding grape.

Tinta Roriz

Tinta Roriz - (aka Tempranillo in Spain)  Aromas/flavors of resin, raspberry, cherry and spices (brambly character). Thanks to its thick rind it may be planted in the hotter areas, where the sun exposition is more intense.



Touriga Francesa

Touriga Francesa or Franca - It is a high yielding grape varietal, it was brought to Portugal in the 11th century and it is a descendant of the Pinot Noir. It provides complexity and elegance to the blend, although less coloured and lighter. Floral aromas and flavors of blackberry, with silky tanins. Very important for the wine ageing... it would reach its potential with a dry and hot climate.

Tinta Barroca

Tinta Barroca - A very resistant grape varietal, maybe planted in the cooler areas, like for example, on the top of the slopes turned to north. flavors and aromas of plums and cherry. If picked with a good maturation, would have a great potential for high alcohol and sugar. It provides a lingering finish. High yielding grape.

Tinto cão

Tinta cão - The less used for the Port blend (the less planted too). It has a great balance in terms of sugar, tanins and acidity.

Even if a low yielding grape it offers floral aromas, fresh acidity, velvety texture and very rich and dense wines, with finesse.

Gonçalo Devesas