Cervaro della Sala Antinori

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Cervaro della Sala shows a gold-yellow colour; on the nose vanilla aroma given by the oak works as a backdrop for the citrus and white flowers scents. Cervaro della Sala on the palate it is velvety and smooth with a good acidity and tanginess.

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0,75 L
vine variety
Chardonnay 100%

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Cervaro della Sala Antinori

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Cervaro della Sala was made for the first time in 1985 and it was one of the first Italian white wines to be aged in barrels, challenging all the pre conceptions of the time. The hand-harvested grapes are laid in refrigerators in order to be cooled and then left in contact with their skins at a temperature of 8° C. With these conditions, cold maceration takes place for a maximum of 12 hours during which the skins macerate in must in a cool environment with the absence of oxygen in order to facilitate the transition of the aromas from the skins to the must. Afterwards, pressing takes place and musts are poured in French oak barrels for the alcoholic and malolactic fermentation. Cervaro della Sala is refined in these barrels for six months during which batonnage takes place regularly giving structure and elegance to the wine. After blend and bottling, bottle ageing takes place for 10 months before being released.

More Information
Aging In barrique
Storage To be stored at 16-18°C (60° - 64° F)
Alcohol 13,50%
wine appellation Umbria IGP
Location Prodotto in Italia
Allergens Contains Sulfites
vine variety Chardonnay 100%
Terroir Il Castello della Sala è una tenuta che si estende per 500 Ha di cui 140 piantati a vigneto l'altitudine delle vigne oscilla tra i 230 e 340 metri s.l.m e i suoli sono di matrice argillosa di origine sedimentaria e vulcanica sono ricchi di fossili che concorrono alla eterogeneicità del terreno. La forma di allevamento dei vigneti è la controspalliera e la metodologia di potatura è il cordone speronato.
Size 0,75 L


Cervaro della Sala is a white wine with a great structure and for this reason it can be paired with a great variety of food: from seafood to savoury and spiced white meat dishes. Excellent with cured cheeses and savoury cured meat like coppa piacentina and Parma ham.

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