DOC Orvieto Classico Superiore
||The first vintage of Castello della Sala Orvieto Classico was 1990. With the 1997 vintage the wine became an Orvieto Classico Superiore DOC (the new name "Superior" was born in 1997). The name "Superior" specifies that the yields per hectare of vineyards to be much lower than those of normal Orvieto Classico - the grapes must be harvested only when they are in an advanced state of maturation and the wine can be presented on the market only after 1 March following the harvest year. The Castello della Sala is located about 18 km from Orvieto. The Castle is an example of medieval military architecture and its vineyards have a microclimate ideal for producing wines that require a cooler climate than average, as white wines.
||The spring temperatures and excellent water availability have fostered good germination of all varieties, even slightly earlier than average, followed by optimal conditions for flowering and fruit set. The rainfall that has characterized the first part of the summer, has allowed the plants to maintain a good balance of vegetation even in the hot month of August providing a total ripening, plus the temperature differential between day and night, allowed the grapes to ripen gradually arriving at harvest healthy and well turgid, will certainly be a 'year to remember. These conditions remained stable during the harvesting period allowing the optimal time to wait for the collection of varieties intended to produce S. Giovanni's Room, which began around the end of August. The excellent fragrance of the grapes allowed us to obtain a wine with great balance, fragrant, the solid structure and the right amount of alcohol.
||The yield per hectare of vineyards that produce this wine is very low (about 70 Q). The grapes, harvested at a ripeness sugar slightly above average, were immediately transported to the winery and the different varieties vinified separately. In order to give good extract and aroma to wine, some of the grapes were vinified by adopting the technique of cold fermentation (the juice is left in contact with the skins for about six hours at a temperature of 10 ° C). The must thus obtained was added to that obtained by direct pressing of grapes and introduced into stainless steel tanks where fermentation took place at a controlled temperature (not exceeding 16 ° C). The wine was then stored in stainless steel tanks until the assembly