||The picking takes during the veryfirst hours of the morning in order to bring to the cellar fully healthy grapes which have not been stressed by high daytime temperatures.
||The must produced bya four hours period of skin contactatatemperature of 50° Fahrenheit (10 °C) is transferred by gravityflow into stainless steel decantation tanks where theylose their impurities before going into 60-gallon oak barrels. Here they fermentand then are put through a complete malolactic fermentation.
||After five months in oak, the wine goes back into stainless steel to be blended with the Grechetto, which is fermented on its own withoutany contact with oak. The Cervaro della Sala,after bottling, is then given afurther several months, pre-release period of bottle aging in the historic cellars of the Castello della Sala.
||Price Antinori Castello della Sala Cervaro della Sala 2017 HK$ 495.00