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.
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