Castello della Sala (Antinori)
Cervaro della Sala 2024
| Denomination | IGT Umbria |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Area | Umbria (Italy) |
| Grape varieties | 97% Chardonnay, 3% Grechetto |
| Aging | Maturation in barrique; ageing on the lees in barrique for about 5-6 months; followed by further maturation in bottle for about 10-12 months (several months in historic cellars) before release. |
- Umbria IGT blend: Chardonnay and a small percentage of Grechetto, an elegant still white wine
- Aroma: notes of pink grapefruit, elderflower, chamomile, vanilla and flint
- Palate: taut and savoury structure, mineral notes, toasted almond, white pepper and a long finish
- Vinification: gentle pressing; Chardonnay aged in barrique and Grechetto vinified in stainless steel
- Serving: 10–12°C, ideal with fish, clams, porcini mushrooms, white meats and cheeses
Description
What kind of wine it is
Castello della Sala Cervaro della Sala is a still white wine from Umbria, the result of a refined blend of Chardonnay and Grechetto crafted by Antinori. On the palate, it stands out for being taut and elegant, with a deep savoury and mineral texture that ensures extraordinary longevity. The aromatic profile opens with notes of pink grapefruit, elderflower, vanilla and flint. The Chardonnay undergoes fermentation in new oak barrels, followed by partial malolactic fermentation, while the Grechetto is vinified exclusively in stainless steel to preserve its natural freshness.
Where it comes from
The grapes grow in the vineyards of the Castello della Sala estate, located among the hills of Ficulle, on the border between Umbria and Tuscany. This area enjoys an ideal microclimate, characterised by significant temperature variations and morning mists that ensure optimal ripening of the grapes. The vines sink their roots into clay and limestone soils of Pliocene origin, whose abundance of marine fossils gives the wine a pronounced saline verticality. The altitude and the unique Umbrian terroir define a complex and highly appealing structure.
How it is produced
The production process begins with a night harvest, aimed at preserving the aromatic integrity of the grapes. After gentle pressing, the Chardonnay undergoes cold skin maceration and ferments in French oak barrels, then rests on its lees. The Grechetto, vinified separately, is subsequently blended to define the final blend. The wine completes its journey with a lengthy maturation in the estate’s historic cellars, achieving perfect gustatory harmony before its further evolution over time.
History and Curiosities
Created in 1985 by the creativity of Renzo Cotarella, Cervaro della Sala is the emblem of the Castello della Sala estate, under the signature of Marchesi Antinori. Its name pays tribute to the Monaldeschi della Cervara, historic owners of the manor during the 14th century. A true oenological pioneer, it stands out for being among the first Italian white wines to undergo malolactic fermentation and a refined ageing in barrique. Before revealing its elegance, the wine rests in the ancient cellars of the castle.
Tasting notes
Perfume
Color
Taste
Serve at:
10 - 12 °C
Longevity:
05 - 10 years
- Start up year: 1940
- Oenologist: Massimiliano Pasquini
- Bottles produced: 866.586
- Hectares: 229
The estate’s 229 hectares (566 acres) of vineyards are located at an altitude of 220 - 470 meters above sea level (722-1542 feet) and are planted with traditional varieties such as Procanico and Grechetto but also with Chardonnay, Sauvignon Blanc, Sèmillon, Pinot Blanc, Viognier and a small quantity of Traminer and Riesling.
The region is exceptional for producing white varieties with one exception, Pinot Noir, that has found ideal conditions in this terroir to best express its full potential. The vines grow in clay and calcareous based soils, rich in fossil shells, and they are well exposed to the rising of the sun with an excellent difference of temperature between day and night. Read more
| Name | Castello della Sala Cervaro della Sala 2024 |
|---|---|
| Type | White still |
| Denomination | Umbria IGT |
| Vintage | 2024 |
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Grape varieties | 97% Chardonnay, 3% Grechetto |
| Country | Italy |
| Region | Umbria |
| Vendor | Castello della Sala (Antinori) |
| Story | History and Curiosities Created in 1985 by the creativity of Renzo Cotarella, Cervaro della Sala is the emblem of the Castello della Sala estate, under the signature of Marchesi Antinori. Its name pays tribute to the Monaldeschi della Cervara, historic owners of the manor during the 14th century. A true oenological pioneer, it stands out for being among the first Italian white wines to undergo malolactic fermentation and a refined ageing in barrique. Before revealing its elegance, the wine rests in the ancient cellars of the castle. |
| Origin | Località Sala, Ficulle (TR), Umbria, Italia |
| Climate | Harsh winters and hot summers, with morning fog |
| Soil composition | Clay and calcareous soil |
| Harvest | From the third decade of August to mid-September |
| Fermentation | Approximately 14 days |
| Production technique | Soft pressing; skin maceration at 10°C for about 4 hours (Chardonnay); alcoholic fermentation in new French oak barriques; partial malolactic fermentation; ageing in barriques on the lees (5–6 months) and subsequent ageing in bottle (10–12 months) |
| Wine making | Harvest takes place between the end of August and the beginning of September; grapes are picked at night or in the early hours and placed in crates. Gentle pressing; for the Chardonnay, skin maceration at 10°C for about 4 hours. The musts are clarified in settling tanks and then transferred by gravity into new French oak barriques for alcoholic fermentation (about 14 days), followed by partial malolactic fermentation. The Grechetto is vinified separately without wood. Chardonnay and Grechetto are blended after malolactic fermentation and ageing in barriques, then bottled and further aged in bottle in the historic cellars. |
| Aging | Maturation in barrique; ageing on the lees in barrique for about 5-6 months; followed by further maturation in bottle for about 10 2 months (several months in historic cellars) before release. |
| Allergens | Contains sulphites |