Castello della Sala (Antinori)
Cervaro della Sala 2024
| Denomination | IGT Umbria |
|---|---|
| Size | 1,50 l |
| Alcohol content | 12.5% by volume |
| Area | Umbria (Italy) |
| Grape varieties | 97% Chardonnay, 3% Grechetto |
| Aging | In February, the Chardonnay is transferred back into stainless steel to be blended with the Grechetto, which has been vinified separately without the use of wood; it then matures for several months in bottle in the historic cellars before being released onto the market. |
- Magnum Format 1.5 L: suitable for important events and encourages greater maturation
- Grape Blend: 97% Chardonnay and 3% Grechetto, dry white wine Umbria IGT
- Aroma: notes of citrus, white flowers, vanilla and flint
- Vinification: hand-picked, fermented in barrique, matured in stainless steel
- Serving and pairings: serve at 10–12 °C with lobster, scallops, fish and white meats
Description
What kind of wine it is
Cervaro della Sala from Castello della Sala is a still, dry white wine, an elegant expression of the Umbrian region. This blend combines the structure of Chardonnay with the vibrant character of Grechetto, resulting in a complex and refined aromatic profile. On the nose, citrus and white flower notes emerge, enriched by hints of vanilla, custard and a distinctive flinty note. On the palate, it stands out for its savoury and mineral texture, balanced by fresh acidity and nuances of tropical fruit, toasted almond and ginger. The finish is energetic and persistent, demonstrating an extraordinary ability to evolve over time.
Where it comes from
This wine originates in the picturesque landscape of Umbria, a short distance from Orvieto, in a particularly renowned hilly area. The vineyards of Castello della Sala stretch between two hundred and four hundred and seventy metres above sea level, on clay soils rich in marine fossils that give the wine its typical minerality. The local climate is characterised by cold winters and hot summers, with morning mists and a marked temperature range that favour the perfect ripening of the grapes. The name recalls the history of the Counts of Cervara, lords of the estate in the fourteenth century.
How it is produced
The winemaking process begins with hand harvesting carried out in the early hours of the morning. The winery is designed to operate entirely by gravity, avoiding mechanical stress and thus preserving the aromatic integrity of the grapes. After a brief cold maceration and gentle pressing, the Chardonnay ferments and matures in wooden barrels, undergoing partial malolactic fermentation. The Grechetto is vinified separately to enhance its liveliness. The two varieties are then blended, followed by meticulous ageing in the historic cellars which defines its elegance and final balance.
History and Curiosities
Created in 1985, the prestigious Cervaro della Sala represents the flagship of the Antinori family, who acquired the splendid estate of Castello della Sala in 1940. This exceptional white wine, whose name refers to the fourteenth-century Counts of Cervara, originates from clay soils rich in marine fossils, constantly caressed by characteristic morning mists. A meticulous ageing process in historic cellars crowns the impeccable work carried out in the vineyard, enhancing the Magnum format which ensures extraordinary longevity over time.
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 Magnum 2024 |
|---|---|
| Type | White still |
| Denomination | Umbria IGT |
| Vintage | 2024 |
| Size | 1,50 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, the prestigious Cervaro della Sala represents the flagship of the Antinori family, who acquired the splendid estate of Castello della Sala in 1940. This exceptional white wine, whose name refers to the fourteenth-century Counts of Cervara, originates from clay soils rich in marine fossils, constantly caressed by characteristic morning mists. A meticulous ageing process in historic cellars crowns the impeccable work carried out in the vineyard, enhancing the Magnum format which ensures extraordinary longevity over time. |
| Origin | Località Sala - Ficulle (TR) |
| Climate | Hot summers and harsh winters, with significant morning fogs that favour ripening and a strong daily temperature range |
| Soil composition | Clay rich in marine fossils |
| Harvest | From the third ten days of August until about mid-September |
| Production technique | Manual harvesting in the early hours of the morning; skin maceration at 10°C for about 4 hours; gentle pressing; alcoholic fermentation in barrique with partial malolactic fermentation; gravity vinification without mechanical pumping; bottle ageing in historic cellars |
| Wine making | The winemaking cellar utilises the principle of gravity to handle the grapes and maceration without mechanical intervention from pumping. Harvesting takes place in the very early hours of the morning; skin maceration at around 10°C for about 4 hours; gentle pressing; clarification of the musts in settling tanks; transfer to barriques for alcoholic fermentation followed by partial malolactic fermentation. The Chardonnay ferments and matures in barriques, then in February it is transferred to stainless steel and blended with the Grechetto, which is vinified separately without wood; this is followed by bottling and maturation for several months in bottle in the historic cellars. |
| Aging | In February, the Chardonnay is transferred back into stainless steel to be blended with the Grechetto, which has been vinified separately without the use of wood; it then matures for several months in bottle in the historic cellars before being released onto the market. |
| Year production | 866586 bottles |
| Allergens | Contains sulphites |