We can define 2010 as, on the whole, a cool vintage; a cold and rainy winter, characterized by frequent drops in temperature, was followed by a period of unstable weather in the spring which lasted until early June. The ample rainfall, in any case, increased the vigor and development of the vine vegetation. During the month of July, the weather was warm and sunny, which assisted the arrival of the color change in the grapes, while August was cooler and slowed the ripening process and delayed the beginning of the harvest by a period of approximately ten days. The return of good weather in September allowed the picking to be organized in optimal conditions, thanks as well as the meticulous work in the vineyard during the period of vine vegetation, something which, particularly in difficult vintages such as 2010, guarantees a quality production and balanced grapes.
750 ml Standard
Antinori Cervaro della Sala 2018
€48,50
Out of stock
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| Pairing |
Fish Dishes |
|---|---|
| Year | |
| Winery |
Antinori |
| Glass |
White wine |
| Classification |
I.G.T. |
| Color |
Straw yellow in color with some green reflections |
| Alcohol | |
| Perfume |
It is expressed with an intense scent of white flowers alternating with hints of flint. |
| Region |
Umbria |
| Flavor |
To the taste the mineral and saline notes are perfectly integrated with toasted and citrus notes. |
| Service temperature |
10/12°C |
| Typology |
White Wine |
| Vinification |
The grapes for the wine come from 15-20 year old vineyards,located around the Castello della Sala at an altitude between 300 and 400 meters (650-1350 feet) above sea level on soils of the Pliocene epoch, rich in marine fossils and veins of clay. The grapes, harvested during the night, are transported on a refrigerated belt in order to assure low temperatures when destemmed and then pressed. The grape varieties are fermented separately, as they ripen in different periods and also require different cellar practices. The Chardonnay must macerated on its skins for a period of four to six hours at a temperature of approximately 10° centigrade (50° Fahrenheit). The must then went into new, 60 gallon, French (Allier and Tronçais) oak barrels where it fermented for 18 days. The wine remained on its lees in barrel for approximately six months and went through a complete malolactic fermentation during this same period. It was then blended and bottled. A ten month period of bottle aging in the historic Castello della Sala cellars preceded commercial release. |
| Grapes |
Chardonnay 90%, Grechetto 10% |
| Bottle size |
750 ml Standard |
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