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Cervaro della Sala 2015 - Antinori
46,00 €
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DESCRIPTION
The name Cervaro derives from the noble family that owned the Castello della Sala during the fourteenth century: the Monaldeschi della Cervara. Chardonnay grapes combined with a small part of Grechetto for a wine designed to refine over time and represent the elegance and complexity of a unique place. Cervaro della Sala was one of the first Italian white wines to carry out malolactic fermentation and aging in barriques with the first vintage in 1985.
SALA CASTLE, Sala Locality - Municipality of Ficulle (TR)
The winery is built to fully exploit the principle of gravity and allows the vinification of the grapes and their maceration without them undergoing mechanical interventions deriving from pumping action on them. The grape harvest is carried out in the very early hours of the morning in order to bring intact fruit to the cellar and not stressed by the high temperatures of the day. The musts coming from the skin maceration of the grapes at 10 ° C for about four hours, are transferred by gravity to decantation tanks where they clear up before being transferred to barriques. It is here that the alcoholic fermentation takes place followed by the malolactic one; the latter determines the time spent by the wine in barriques.
Usually after five months the Chardonnay is ready to be transferred back to the tanks and blended with the Grechetto, which is instead vinified separately and in the "absence" of wood. After bottling, the Cervaro della Sala remains to refine in the bottle for a few months in the historic cellars of the Castello della Sala.
The wine, pale straw yellow in color with some greenish reflections, expresses an intense aroma of citrus fruits, pears and acacia flowers which, blending together with hints of vanilla, increase its complexity. On the palate it is vibrant and refined, the sweet notes of butter and hazelnut combine with the mineral and savory ones. An elegant and structured wine with great aging potential.
HOW TO SERVE
12-14 ° C
It is advisable to let the wine 'breathe' at least thirty minutes before serving.
It can be left to rest in the cellar for over 5 years if kept correctly.
Ideal with first courses and fish. To be combined with tagliolini with porcini mushrooms and scallops, but also excellent with spaghetti with clams and mullet bottarga. Or as a meditation wine.
CELLAR
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