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The Castello della Sala stands on a tufaceous promontory of the Umbrian Apennines (534 meters above sea level), a short distance from the border with Tuscany and about 18 kilometers from the historic city of Orvieto. It is a beautiful medieval fortress, surrounded by ancient Etruscan hill towns, halfway between the Paglia river and the summit of Monte Nibbio.
The estate covers a total area of 500 hectares, of which 140 hectares are vineyards, planted at 200 - 450 meters above sea level, on a clayey soil rich in fossils of the Pliocene of sedimentary and volcanic origin. About 8 hectares are covered with olive trees for the production, for domestic use, of extra virgin olive oil.
The Cervaro della Sala, "wine-symbol" of the Estate that boasts important awards and above all many affectionate admirers, is produced from Chardonnay and Grechetto grapes; fermentation and ageing (of five months) take place in barriques, after which the wine rests in the bottle for about 10 months in the medieval cellars of the castle.
The 2017 vintage, characterized by a tendentially warm climate, nevertheless maintains an excellent freshness and the typical Mediterranean style of Cervaro della Sala.
Production area: Umbrian Apennines
Grapes: 88% Chardonnay, 12% Grechetto.
Soil: clayey soil rich in fossils of the Pliocene of sedimentary and volcanic origin.
Altitude: 250-450 metri a.l.s.
Harvest: the picking takes during the very first hours of the morning in order to bring to the cellar fully healthy grapes anf capable of producing a wine with a notably positive balance between acidity and alcohol. The picking of the Chardonnay began at the end of the second week of the month of August while the Grechetto was harvested during the first days of the month of September.
Vinification and ageing: the fermentation cellars have been constructed so as to take full advantage of the principal gravity flow and allow the management of the grapes and the period of skin contact without any sort of mechanical action deriving from the pumping of the crop or must. The must produced by a four hours of skin contact at a temperature of 10 °C is transferred by gravity flow into stainless steel decantation tanks where they lose their impurities before going into 60-gallon oak barrels. Here they ferment and 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 without any contact with oak. The Cervaro della Sala, after bottling, is then given a further several months, pre-release period of bottle ageing in the historic cellars of the Castello della Sala.
Colour: bright straw yellow
Bouquet: the nose offers perceptible notes of chamomile and flint.
Taste: the palate is savory with the characteristic and delicate sensations of vanilla and butter which meld gracefully into hints of tropical fruit to compose a well-defined bouquet. The wine is still young, but will be able to evolve well for years to come as well.