||85% Chardonnay, 15% Grechetto
||Il Cervaro takes its name from the noble family who owned Castello della Sala during the 14th century: Conti Della Cervara. Antinori purchased the estate in 1940. The first vintage of Cervaro della Sala produced was 1985, released on the market in 1987. This wine won countless prizes and received significant acknowledgement of the steady quality demonstrated.
||The grapes originate from 15 to 20 year-old vineyards located on the lands surrounding Castello della Sala, growing at altitudes between 200 and 400 meters above sea level.
|Composition of the land
||This terrain dates back to the Pliocene era and is therefore rich in marine fossils mixed with some clay soils.
||Temperatures throughout the winter were mild, rarely dropping below 0° C. Thanks to a serene and balanced spring, especially due to the absence of rain, plant regrowth was excellent, developing about 15 days ahead of schedule, as compared to the previous year. This made it necessary to carry out certain activities in the vineyard contemporaneously; which usually take place consecutively one by one. The months of July and August were hot but without peaks in temperature, thus permitting grape maturation to take place gradually and steadily. The absence of rainy days during the period of grape maturation resulted in extremely healthy bunches, even if they ripened ahead of time and weighed less, consequently producing a lower quantity. The chardonnay harvest began in the first half of August and continued to the first days of September.
||Controlled temperature at 10° C.
||As soon as the grape bunches were picked they were transferred to a refrigerated woven-wire, in order to assure low temperatures at the moment of crushing/destemming. The varietals were separately vinified and in the end, in order to augment the aromatic properties, the grape-must was left in contact with the skins between 8 and 12 hours at 10° C
||the musts were transferred into 225-liter new wood barrels made of French oak (Alliers and Troncais) where alcoholic fermentation took place for 14 days.
||The wine remained in contact with the lees in wooden barrels for about six months, during which time malolactic fermentation was completed. It was then blended and bottled. This was followed by a period of another 10 months of bottle-ageing in the historic wine cellars of Castello della Sala before being introduced to the market