The grapes selected for Silk & Spice come from the regions of Dão, Bairrada, and Lisboa, and are vinified separately. Alcoholic fermentation was followed by malolactic fermentation and aging for about 6 months in American oak. The final blend was based on innumerable tastings and analyses carried out during this maturation period. The wine was only lightly filtered prior to bottling followed by a stage of bottle rest at a controlled temperature of 15°C for about 3 months, to achieve the bouquet and the ideal balance for consumption.
