About This Wine...
The wine, a light straw yellow with brief greenish highlights, expresses rich, complex, and intense aromas. The notes of citrus fruit, pears, and acacia flowers are in perfect balance with the sweet and spicy notes of vanilla. The palate is supple but vibrant, elegant and well structured, characterised by the classic mineral sensations and by the light notes of hazelnut butter.
The 2016 vintage was characterized by a winter with frequent rainfall and by repeated and significant drops in temperature; the spring which followed was not particularly mild in its weather as well. The frequent but not particularly abundant rains between late April and mid-June, despite the important lowering of temperatures during the first ten days of May, favoured the early and vigorous growth of the Chardonnay and Grechetto vine vegetation. This slightly precocious beginning of the vineyard’s cycle of growth gradually came back into balance during the month of July. A warm summer with positive temperature swings from daytime heat to evening and nighttime coolness assisted in the development of the aromatic components of the two grape
varieties. The picking of the Chardonnay began during the last ten days of August and was followed by the Grechetto
harvest, as usual two weeks later in time and which terminated in mid-September.
The grapes were picked during the earliest hours of the morning in order to assure that the grapes which reached the cellars were entirely whole and healthy, not stressed by high daytime temperatures. The attention given to the crop continues in the cellar thanks to the special design of the structure, conceived to take advantage of the force of gravity, avoiding mechanical intervention on the grapes and the must. After a brief four hour period of skin contact at 10° C, the must went into stainless steel tanks before going into oak barrels. Both the primary and the malolactic fermentation took place in barrel. After approximately three months the Chardonnay went back into the stainless steel tanks to be blended with Grechetto (which had been fermented separately in stainless steel). After bottling, the wine was aged in bottle for several months in the historic cellars of the Castello della Sala before commercial release.
CASTELLO DELLA SALA Umbria
Tuscany is famous for its red wines so when Marchese Niccolò Antinori, father of Piero, the current chairman of the company,
decided to make a great white wine, he looked to Umbria and bought the Castello della Sale property, intrigued by the potential
of the land and the beautiful medieval castle. 160 ha of vineyards on particularly complex land at altitudes between 164 &
650 ft above sea level – a highly desirable area for the production of great white wines.