Castello della Sala (Antinori)
Cervaro della Sala 0.375L 2024
| Denomination | IGT Umbria |
|---|---|
| Size | 0,375 l |
| Alcohol content | 12.5% by volume |
| Area | Umbria (Italy) |
| Grape varieties | 97% Chardonnay, 3% Grechetto |
| Aging | The Chardonnay ferments in barrique with partial malolactic fermentation; in February it is transferred back to stainless steel to be blended with the Grechetto, which is vinified separately without wood; it then matures for several months in the bottle. |
- Half bottle format: 0.375 L, suitable for two glasses or tastings
- Grape blend: 97% Chardonnay and 3% Grechetto, classified as Umbria IGT
- Aromas: notes of citrus, tropical fruit, chamomile and flint
- Barrique vinification: maceration at 10°C and ageing for 5 months in new oak
- Pairings and serving: ideal with fish and shellfish; serving temperature 10–12°C. Alcohol 12.5%
Description
What kind of wine it is
Cervaro della Sala from Castello della Sala is an elegant Umbrian white wine, born from a harmonious blend of Chardonnay and Grechetto. Its aromatic profile reveals a fruity bouquet with lively citrus and tropical notes, interwoven with floral hints of chamomile and elderflower. This richness is complemented by delicate touches of vanilla, custard and a pronounced flinty nuance. On the palate, it stands out for its balanced savoury freshness and solid structure, offering a deep, lingering finish rounded off by a subtle toasted note.
Where it comes from
This white wine comes to life in Umbria, on the hills of Ficulle. The vineyards stretch between 220 and 470 metres above sea level, enjoying excellent exposure and a significant daily temperature range, essential for developing aromatic precision. The roots delve into clay and limestone soils, characterised by a rich presence of fossilised shells, a geographical detail that gives the wine its unmistakable mineral flavour profile. It is precisely this unique terroir that imparts the characteristic smoky note to the Chardonnay.
How it is produced
Harvesting takes place at dawn to preserve the integrity of the grapes. After a gentle skin maceration at low temperatures, the must descends by gravity into settling tanks. The Chardonnay undergoes alcoholic fermentation and partial malolactic fermentation in new barrels, where it matures for several months, while the Grechetto is processed separately in stainless steel tanks. The two varieties are then blended to create the final blend, completing the process with careful bottle ageing that gives the wine balance and longevity.
History and Curiosities
Cervaro della Sala pays tribute to the noble Monaldeschi family, lords of the Umbrian castle in the 14th century. Since its first vintage in 1985, it has made its mark on Italian winemaking history, establishing itself as a pioneer of barrique ageing with partial malolactic fermentation. The Marchesi Antinori estate combines tradition and innovation thanks to the use of a modern gravity-flow cellar, designed to avoid any mechanical stress on the grapes. The result is a highly esteemed white wine, masterfully crafted for excellent ageing 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 0.375L 2024 |
|---|---|
| Type | White still |
| Denomination | Umbria IGT |
| Vintage | 2024 |
| Size | 0,375 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 Cervaro della Sala pays tribute to the noble Monaldeschi family, lords of the Umbrian castle in the 14th century. Since its first vintage in 1985, it has made its mark on Italian winemaking history, establishing itself as a pioneer of barrique ageing with partial malolactic fermentation. The Marchesi Antinori estate combines tradition and innovation thanks to the use of a modern gravity-flow cellar, designed to avoid any mechanical stress on the grapes. The result is a highly esteemed white wine, masterfully crafted for excellent ageing over time. |
| Origin | Loc. Sala - Ficulle (Terni) |
| Soil composition | Clay and calcareous soils rich in fossil shells |
| Harvest | between the third decade of August and mid-September |
| Production technique | Harvested early in the morning; skin maceration at around 10°C for about 4 hours; gravity transfer to settling tanks; alcoholic fermentation in barriques with partial malolactic fermentation; ageing in new barriques followed by blending in stainless steel and bottle ageing. |
| Wine making | The vinification cellar is designed to fully exploit the principle of gravity, allowing the handling of the grapes and their maceration without mechanical intervention from pumping. The grapes are harvested in the very early hours of the morning to ensure that only intact fruit, not stressed by the higher daytime temperatures, arrives at the cellar. The musts, obtained from skin maceration of the grapes at 10°C for about four hours, are transferred by gravity into settling tanks where they clarify before being moved to barriques, where alcoholic fermentation takes place, followed by partial malolactic fermentation. |
| Aging | The Chardonnay ferments in barrique with partial malolactic fermentation; in February it is transferred back to stainless steel to be blended with the Grechetto, which is vinified separately without wood; it then matures for several months in the bottle. |
| Allergens | Contains sulphites |