||Castello della Sala estate near Orvieto in Umbria. Altitude: 1320 feet (400 meters) above sea level.
||2013 was, on the whole, a cool vintage, one distinguished by frequent precipitation during all of the phases of the growing season of the vines. Warm weather arrived during the second half of July, and significant temperature swings from daytime heat to evening and nighttime coolness characterized the month of August and created proper conditions for a regular ripening of the crop. September weather was optimal for the grapes and, unlike other recent vintages, the Pinot Noir harvest began during the second half of the month, approximately ten days later than the normal seasonal average. The grapes, when picked, were healthy, endowed with a fine acidity, and a superior varietal and aromatic character and personality.
||After destemming and a partial pressing, the must went into small, conical, stainless steel fermenting tanks where it fermented on its skins for approximately one week. The must fermented at a temperature of 79° Fahrenheit (26° centigrade) and finished its fermentation in small French oak barrels, where it subsequently went through a complete malolactic fermentation.
||The aging in oak barrels continued for ten months, and the wine, at the end of this period of oak aging, was then bottled. An additional eight month period of bottle aging in the historic Castello della Sala cellars preceded commercial release.