Muffato della Sala
Climate
The 2014 vintage, characterized by a mild winter, was marked by frequent precipitation, particularly during the springtime and early summer, creating highly useful reserves of groundwater in the sub-soil. The important temperature swings from daytime heat to evening and nighttime coolness towards the end of summer assisted a slow and gradual ripening of the crop. The climatic conditions of the months of October and November, with morning mist and fog and lovely sunny afternoons, guaranteed a perfect development of “noble rot”. The picking began with the Gewürztraminer in late October, continued with the Riesling, the Sauvignon, and the Sémillon, and concluded in late November with the Grechetto.
Vinification
The grapes are cultivated in the vineyards of the Castello della Sala estate, situated between 660 and 1476 feet (200-450 meters) above sea level on clay-rich soils rich in marine fossils. The crop was picked by hand, passing through the vineyards in successive occasions decided on the basis of the evolving condition of grapes. After the transport to the cellars, the grapes were given a further selection on a conveyor belt. A light pressing without destemming then followed. After this pressing, the must fermented for 18 days at a temperature of approximately 63° Fahrenheit (17° centigrade). The wine, with its residual sugar, went into 60 gallon (225 liter) barrels of Alliers e Tronçais oak, where it remained six months before continuing its aging in stainless steel over a further two year period.
Historical Data
Muffato della Sala is produced with grapes with “noble rot”, harvested in late October and early November to allow the morning mists to develop of Botrytis Cinerea, or noble rot on the grape berries. This type of mould concentrates the water of the crop, its sugars, and its aromas, endowing the Muffato della Sala with a harmonious and unmistakable fragrance. The first year to be produced was the 1987 and consisted of the blend of varieties such as Sauvignon Blanc (50%); Grechetto (30%) and Drupeggio (20%). The composition of the blend has varied over the years and now has attained its definitive results. Muffato della Sala is a fascinating wine, an expression, in small quantities, of the nature of a unique terroir.
Tasting Notes
The 2014 Muffato della Sala shows a lively and brilliant golden yellow color. The nose is intense and complex with perceptible notes of citrus fruit along with delicate sensations of peaches, dried apricots, and saffron. The palate is enveloping, but not to excess, with light notes of iodine and a very long continuity and persistence. Although still young, it is balanced, a wine destined to evolve over time and increase its aromatic complexity.
Awards
Wine Advocate 92/100 USA
The Wine
This fascinating wine is a blend of Sauvignon Blanc, Grechetto, Traminer, Sémillon and Riesling affected by Botrytis Cinerea (noble rot). The morning mists and local microclimate favour the development of this rot which reduces the water content of the grapes. The resulting concentration of sugars and aromas give the Muffato its special and unmistakeable flavour.
Climate
The 2014 vintage, characterized by a mild winter, was marked by frequent precipitation, particularly during the springtime and early summer, creating highly useful reserves of groundwater in the sub-soil. The important temperature swings from daytime heat to evening and nighttime coolness towards the end of summer assisted a slow and gradual ripening of the crop. The climatic conditions of the months of October and November, with morning mist and fog and lovely sunny afternoons, guaranteed a perfect development of “noble rot”. The picking began with the Gewürztraminer in late October, continued with the Riesling, the Sauvignon, and the Sémillon, and concluded in late November with the Grechetto.
Vinification
The grapes are cultivated in the vineyards of the Castello della Sala estate, situated between 660 and 1476 feet (200-450 meters) above sea level on clay-rich soils rich in marine fossils. The crop was picked by hand, passing through the vineyards in successive occasions decided on the basis of the evolving condition of grapes. After the transport to the cellars, the grapes were given a further selection on a conveyor belt. A light pressing without destemming then followed. After this pressing, the must fermented for 18 days at a temperature of approximately 63° Fahrenheit (17° centigrade). The wine, with its residual sugar, went into 60 gallon (225 liter) barrels of Alliers e Tronçais oak, where it remained six months before continuing its aging in stainless steel over a further two year period.
Historical Data
Muffato della Sala is produced with grapes with “noble rot”, harvested in late October and early November to allow the morning mists to develop of Botrytis Cinerea, or noble rot on the grape berries. This type of mould concentrates the water of the crop, its sugars, and its aromas, endowing the Muffato della Sala with a harmonious and unmistakable fragrance. The first year to be produced was the 1987 and consisted of the blend of varieties such as Sauvignon Blanc (50%); Grechetto (30%) and Drupeggio (20%). The composition of the blend has varied over the years and now has attained its definitive results. Muffato della Sala is a fascinating wine, an expression, in small quantities, of the nature of a unique terroir.
Tasting Notes
The 2014 Muffato della Sala shows a lively and brilliant golden yellow color. The nose is intense and complex with perceptible notes of citrus fruit along with delicate sensations of peaches, dried apricots, and saffron. The palate is enveloping, but not to excess, with light notes of iodine and a very long continuity and persistence. Although still young, it is balanced, a wine destined to evolve over time and increase its aromatic complexity.
Awards
Wine Advocate 92/100 USA
Castello della Sala
Castello della Sala is located in the Umbria region, not far from the Tuscan border, about 18 kilometers from the historic city of Orvieto. The Medieval castle’s property extends over an area of 600 hectares (1482 acres), 229 hectares (495 acres) are planted with vineyards at an altitude that varies between 220 and 470 meters above sea level (722/1541 feet) on the gently rolling hillsides that characterize the beautiful countryside in this area. Castello della Sala is the perfect place for growing white varieties. The vines grow in clay and calcareous based soils, rich in fossil shells, and they are well exposed to the rising of the sun with an excellent difference of temperature between day and night. The one exception to the rule is Pinot Noir, the only red variety that has found in this area ideal growing conditions to best express its full potential.
Soil
Clay soils rich in deposits of marine fossils.
Antinori Estates
Estates in Italy
