remontage


“Remontage” consists in pumping up the wine from the bottom of the vat in order to sprinkle the “cap” (grape skin and pips which rise to the surface). The process optimises the extraction of colour and tannins. 

classified letter A


Classification Letter A. This is a classification established by the Casa do Douro, revised annually. It is based principally on the quality of the soil, the altitude, the micro-climate, and the method of cultivation of the vine in each parcel. The parcels are classified in this way from A (the best score) to F.

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Quinta do Noval - Fine Ports Since 1715

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NOVAL SILVAL VINTAGE


EXUBERANCE OF FRUIT


Silval is a particularly open and accessible style of Vintage Port, with the accent on exuberance of fruit. 


Made for lovers of Vintage Port who do not want to wait too long, it can be enjoyed when young and very fruity. This is a serious Vintage Port which will also repay years of cellar ageing.

ENJOY IT

ENJOY IT


TIMES TO ENJOY
Particularly enjoyable:
- with a dessert
- with dark chocolate
- with cheese
- on its own at the end of a meal

SERVING TEMPERATURE
Serve at cellar temperature (15/17°)

DECANTATION
Recommended to separate the sediment from this unfiltered port.


WHEN CAN I DRINK IT?
BEFORE OPENING
Although ready to drink when young, it has the structure it needs to improve and mature in the bottle. It is best drunk 2 to 10 years after bottling. 


AFTER OPENING
Drink within 48 hours.

READ IN THE PRESS

- Noval Vintage Silval 2007

90 pts - 'a wonderfully focused and intense young Vintage Port' - Wine Spectator, J. Suckling , May 31, 2010
- Noval Vintage Silval 2003
94 pts - Wine Spectator, J. Suckling, April 30, 2006
90-92pts – 'Smooth, velvety and approachable. Very fine.' - eRobertParker.com/Wine Journal, N. Martin, Sept. 2008
- Noval Vintage Silval 2000
94 pts - 'Outstanding young Port. Supervalue here.'
Wine Spectator, J. Suckling, May 15, 2003


WHERE THE GRAPES COME FROM 

They are taken essentially from the Quinta do Noval vineyard, but also from A-rated vineyards at the heart of the Douro Valley.

 

VINIFICATION 

All the grapes from the Quinta do Noval vineyard are trodden by foot to obtain the must, then during fermentation are pressed in lagares, the traditional stone vats from the Quinta.

More 


MATURING
It is matured for 18 months in seasoned wooden casks. 

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