Castello della Sala (Antinori)
Bramito della Sala Chardonnay 2024
| Denomination | Umbria IGT |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Area | Umbria (Italy) |
| Grape varieties | 100% Chardonnay |
| Aging | The wine was then blended and bottled. |
| Year | 2024 |
| Product name | Bramito della Sala Chardonnay 2024 |
| Color | Brilliant yellow with greenish reflections. |
| Perfume | The nose is complex and fresh, with delicate aromas of tropical fruits, pineapple, citrus fruits, which combine with light sensations of hazelnut butter and vanilla. |
| Taste | The palate is well structured, elegant and mineral; the delicate fruit notes return, accompanied by excellent freshness and balance. |
| Region | Umbria |
| Country | Italy |
Description
The Bramito della Sala is produced by Antinori on the land adjacent to the Castello della Sala, an ancient medieval castle built in 1350 by supporters who came to Italy with Charlemagne with the aim of conquering Orvieto. Given the area's high vocation for the production of white wines, the Antinori family decided in 1940 to purchase the castle, which had been neglected for decades, and restore it to its former magnificence. On the 170 hectares of land, only white grape varieties are grown, with the sole exception of Pinot Noir, both native and non-native, to be able to express a modern vision of an ancient terroir with each wine. The winery has a modern concept of winemaking and was designed to guarantee quality and freshness in the wines produced, without however damaging the historic cellar already present since the 16th century in the basement of the fortress.
The Bramito della Sala is produced exclusively from Chardonnay grapes, which in the soil rich in fossil sediments and tending towards clay, manages to express its strong elegance and minerality. The harvest, which begins in the second half of August, is carried out only with the best grapes, healthy, ripe and with the best aromatic profile. Once they arrive in the cellar, they are destemmed and softly pressed and the must is cooled with its skins to 10°C, before being transferred to stainless steel tanks for a brief maceration to extract and enhance all the flavor and aroma of the grapes. Fermentation takes place in two parts: one in wood and the rest in stainless steel vats at a controlled temperature of 16-18°C. Malolactic fermentation takes place only in the wood part. Before being bottled, the wine is assembled to blend and achieve final stability.
Details
Perfume
Color
Taste
Serve at:
08 - 10 °C.
Longevity:
03 - 05 years
Pairings
- 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 Bramito della Sala Chardonnay 2024 |
|---|---|
| Type | White still |
| Denomination | Umbria IGT |
| Vintage | 2024 |
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Grape varieties | 100% Chardonnay |
| Country | Italy |
| Region | Umbria |
| Vendor | Castello della Sala (Antinori) |
| Origin | Loc La Sala Ficulle (TR) |
| Fermentation temperature | 16 8 °C |
| Wine making | On arrival at the winery, the grapes were destemmed and softly pressed. The must with its skins was cooled to 10 °C and transferred to stainless steel tanks for a short maceration of about 2 to 4 hours to extract and enhance the aromatic and taste profile of the grapes. The different batches were transferred partly to wood and partly to stainless steel vats where alcoholic fermentation took place at a controlled temperature of 16 8 °C. Only the portion in wood then went through malolactic fermentation. |
| Aging | The wine was then blended and bottled. |
| Allergens | Contains sulphites |