Muffato della Sala
Climate
The climate of the 2011 growing season was quite unusual. The year began with a dry spell, and in the first two months rainfall was virtually absent. As a partial compensation, the vines already began to bud in late March, earlier than usual, due to the mild temperatures, and in April and May the mercury rose sharply, to the point that the spring of 2011 has gone down as one of the warmest of the last few decades. The vines, on their part, reacted with an early flowering, approximately ten days ahead of schedule. A July of variable and somewhat cool weather, characterized as well by abundant rain,s was highly positive for the vineyard, slowing a ripening process which otherwise might have been too rapid. Thanks to the very favorable conditions of September and October, the noble rot gradually covered the grape skins without risks for the health of the crop, concentrating the berries and increasing their aromatic complexity. Picking began with the Gewürztraminer in late October and then continued with the the Riesling, the Sauvignon, and the Sèmillon, concluding with the Grechetto at the end of November.
Vinification
The grapes were harvested by hand during successive passages through the vineyards aimed at spotting and then picking the berries with noble rot. The grapes were then further selected on a conveyor belt before in the cellar being pressed. After pressing, the must fermented for 18 days at a temperature of approximately 63° Fahrenheit (17° centigrade). The wine which was obtained, still sweet, went into 60 gallon Allier and Tronçais oak barrels, where it remained for approximately six months before being assembled in stainless steel tanks prior to bottling.
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 wine shows a luminous and intense golden yellow color. The nose is delicate and elegant with its floral scents, but is dominated by the notes of ripe fruit, apricot and peach, along with hints of citrus fruit accompanied by sensations of minerals and iodine. The palate confirms the timber and character of the nose. A long and balanced wine in which sweetness and freshness fuse in perfect harmony.
Awards
Wine Advocate 94/100 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 climate of the 2011 growing season was quite unusual. The year began with a dry spell, and in the first two months rainfall was virtually absent. As a partial compensation, the vines already began to bud in late March, earlier than usual, due to the mild temperatures, and in April and May the mercury rose sharply, to the point that the spring of 2011 has gone down as one of the warmest of the last few decades. The vines, on their part, reacted with an early flowering, approximately ten days ahead of schedule. A July of variable and somewhat cool weather, characterized as well by abundant rain,s was highly positive for the vineyard, slowing a ripening process which otherwise might have been too rapid. Thanks to the very favorable conditions of September and October, the noble rot gradually covered the grape skins without risks for the health of the crop, concentrating the berries and increasing their aromatic complexity. Picking began with the Gewürztraminer in late October and then continued with the the Riesling, the Sauvignon, and the Sèmillon, concluding with the Grechetto at the end of November.
Vinification
The grapes were harvested by hand during successive passages through the vineyards aimed at spotting and then picking the berries with noble rot. The grapes were then further selected on a conveyor belt before in the cellar being pressed. After pressing, the must fermented for 18 days at a temperature of approximately 63° Fahrenheit (17° centigrade). The wine which was obtained, still sweet, went into 60 gallon Allier and Tronçais oak barrels, where it remained for approximately six months before being assembled in stainless steel tanks prior to bottling.
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 wine shows a luminous and intense golden yellow color. The nose is delicate and elegant with its floral scents, but is dominated by the notes of ripe fruit, apricot and peach, along with hints of citrus fruit accompanied by sensations of minerals and iodine. The palate confirms the timber and character of the nose. A long and balanced wine in which sweetness and freshness fuse in perfect harmony.
Awards
Wine Advocate 94/100 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), 200 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
