Castello della Sala (Antinori)
Muffato della Sala 0.5L 2013
| Dénomination | IGT Umbria |
|---|---|
| Format de la bouteille | 0,50 l |
| Titre alcoolique | 12.0% par volume |
| Zone | Ombrie (Italie) |
| Cépages | Grechetto, Riesling, Sauvignon, Semillon, Traminer Aromatico |
| Vieillissement | The wine, with its residual sugar, went into 60 gallon (225 liter) barrels of Alliers e Tronçais oak, where it remained six months before continuing its aging in stainless steel over a further two year period. |
| Autres années | 2023 , 2024 |
Description
Muffato della Sala is produce from grapes attacked by "noble rot" picked in late October and November when morning fog and mists favor the development on the grape bunches of "Botrytis Cinerea", this type of rot. It reduces the water content of the grapes and concentrates sugar and aroma, giving Muffato della Sala a balanced and unmistakable character.
Récompenses
-
2013
94/100
Le prestigieux guide international des vins du célèbre Robert Parker, le dégustateur le plus expérimenté et le plus fiable au monde.
Note de dégustation
Parfum
Couleur
Goût
Servir à :
10 - 12 °C
Longévité :
05 - 10 ans
- Année de création: 1940
- Oenologue: Massimiliano Pasquini
- Bouteilles produites: 866.586
- Hectares: 229
Le Castello della Sala est une zone très adaptée à la production de vins blancs, à une exception près : le pinot noir trouve dans ce terroir les conditions idéales pour s'exprimer au mieux. La zone se caractérise par des sols plutôt argileux, calcaires, riches en coquillages fossiles, des vignobles bien exposés au soleil levant et d'excellentes amplitudes thermiques. Lire la suite
| Nom | Antinori Muffato della Sala 0.5L 2013 |
|---|---|
| Type | Blanc botrytisés moelleux |
| Dénomination | Umbria IGT |
| Millésime | 2013 |
| Format | 0,50 l |
| Teneur en alcool | 12.0% par volume |
| Cépages | Grechetto, Riesling, Sauvignon, Semillon, Traminer Aromatico |
| Pays | Italie |
| Région | Ombrie |
| Fournisseur | Castello della Sala (Antinori) |
| Climat | Altitudie: 660 150 feet (200-350 m.) a.s.l. |
| Composition du sol | Clay-rich soils rich in marine fossils. |
| Récolte | The crop was picked by hand, passing through the vineyards in successive occasions decided on the basis of the evolving condition of grapes. The picking began with the Gewürztraminer in late October, continued with the Riesling, the Sauvignon, and the Sémillon, and concluded in late November with the Grechetto. |
| Température de fermentation | Approximately 63 °F (17 °C). |
| Fermentation | 18 days. |
| Vinification | After the transport to the cellars, the grapes were given a further selection on a conveyor belt. A light pressing without destemming then followed. After this pressing, the must fermented for 18 days at a temperature of approximately 63° F (17 °C). |
| Vieillissement | The wine, with its residual sugar, went into 60 gallon (225 liter) barrels of Alliers e Tronçais oak, where it remained six months before continuing its aging in stainless steel over a further two year period. |
| Année de production | 34000 bouteilles |
| Allergènes | Contient des sulfites |