Castello della Sala CON VIPERA Umbria I Region

Castello della Sala CON VIPERA Umbria I Region: Umbria, Italy Grape Varieties: 80% Sauvignon Blanc, 20% Semillon Vintage: 2013 Alcohol: 13. 5% Closure: Cork Producer Niccolò Antinori bought the fourteenth-century Castello della Sala in 1940, to provide a source to match the excellence of his Tuscan reds. With the introduction of Cervaro della Sala in 1987 fully realised: this is one of Italy’s defining whites, as influential and sought after as Tignanello are planted with a mixture of traditional Italian and international varieties, offering a range of traditional Orvieto to the mould-breaking IGTs. History The wine takes its name from the first proprietors of the Castello della Sala, and the label which shows the fifteenth century Saint John Chapel, located on the property. The first v della Vipera to be produced was the 1997. Winemaking The vineyards are located at 250 -350 meters above sea level. The vines are planted sediments of marine fossils interspersed with layered veins of clay which give the mineral character. The decision to begin the picking of the Sauvignon Blanc was taken the rapport between sugar concentration and the maximum expression of varietal aro The grapes were picked by hand, brought immediately to the cellars, and chilled refrigerated conveyor belt, an operation which lowered temperatures before pressi preserve the integrity of the varietal aromas. After a soft pressing, the must remained at a 10° C to favor a natural settling of impurities. The must then went into stainless steel fermented at temperatures held to a peak of 16° C. The fermented wine remained at t approximately 10° C to block the malolactic fermentation and conserve to the maximum its varietal character and personality. The Sémillon was then blended into the Sauvigno further savor and amplitude to the wine. Taste A light yellow in color with greenish highlights, the wines shows fruity and variet pleasurable notes of citrus fruit along with white peaches and lichees. The palate is c structured with a vibrant vein of acidity which adds freshness to the flavors. The finish a long and balanced.

hich was rather mild, was followed by a ntense precipitation, which was, in turn, a summer with beautiful weather. This ession led to a very interesting harvest, ith the picking of the first varietals around ust and ended with the last varietals at the ctober. Vineyard Producer ori bought the fourteenth-century Castello 940, to provide a source of white wines to cellence of his Tuscan reds. With the f Cervaro della Sala in 1987, his dream was this is one of Italy’s defining whites, as sought after as Tignanello. The vineyards ith a mixture of traditional Italian and arieties, offering a range of wines from the ieto to the mould-breaking IGTs. ginning of September, while the ing the second half of August. Region: Umbria, Italy Grape Variety: 80% Sauvignon Blanc, 20% Semillon hich characterized the entire Vintage: 2013 period of careful and systematic selection of the Alcohol: 13. 5% ectly ripened grape bunches. The Closure: st took place during the Cork final days of Taste A light yellow in color with greenish highli shows fruity and varietal aromas with pleas citrus fruit along with white peaches and lichee characterful and structured with a vibrant v which adds freshness to the flavors. The finis are long and balanced. . The vineyards whose grapes are utilized for Conte d located at 250 -350 meters above sea level. The vines are rich in sediments of marine fossils interspersed with laye which give the wines a savory mineral character. The d the picking of the Sauvignon Blanc was taken on the bas between sugar concentration and the maximum expres aromas and flavors. The grapes were picked by immediately to the cellars, and chilled by means o conveyor belt, an operation which lowered temperatures in order to preserve the integrity of the varietal arom pressing, the must remained at a temperature of 10° C t settling of impurities. The must then went into stainless s it fermented at temperatures held to a peak of 16° C. The remained at temperatures of approximately 10° C to bloc fermentation and conserve to the maximum possible e character and personality. The Sémillon was then b Sauvignon Blanc to give further savor and amplitude to t Winemaking Castello della Sala CON VIPERA Umbria I