||Grapes were brought to the cellar, destemmed and gently crushed. The must and the skins were chilled to a temperature of 10 °C (50 °F) and transferred to stainless steel tanks for a short period of maceration, approximately 2-4 hours, in order to enhance flavors and extract the aromatic profile. The different lots were treated separately, some went into oak and some into stainless steel vats where alcoholic fermentation occurred at a controlled temperature of 16-18 °C (61-64 °F). Only the oak fermented lots underwent malolactic fermentation.
||The wine was then blended and bottled.
||Price Castello della Sala Bramito della Sala 2019 € 11.86