| 歷史 |
Muffato della Sala is made from botrytised grapes harvested in late October - early November to allow the morning mists to favour the development of Botrytis Cinerea or 'noble rot' on the grapes. This mould reduces the water content of the grapes and concentrates the sugars and aromas, giving Muffato della Sala a harmonious and remarkable flavour. The first vintage was 1987 and was composed of varieties such as Sauvignon Blanc (50%), Grechetto (30%) and Drupeggio (20%). Subsequently, the composition varied until arriving at the current one. |
| Location |
Castello della Sala, Town of Ficulle (Terni). |
| 氣候 |
Altitude: 200-450 m. a.s.l. |
| 土地的組成 |
Clay-based soils rich in marine fossils. |
| 收成 |
By hand, depending on the condition of the grapes. |
| 釀造 |
After being sent to the winery, the grapes were further sorted on a sorting belt. This was followed by a light crushing without destemming. After pressing, the must fermented for 18 days at a temperature of about 17°C. |
| 陳年 |
The resulting wine, still sweet, was transferred to French oak barrels (Alliers & Tronçais) where it matured for about 6 months before continuing to age in steel for a further 2 years. |