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Cervaro della Sala MagnumAntinori - Castello della Sala
Pasta with red prawns, lobster with butter, chicken rollé with cheese and mushrooms, baked guinea-fowl with potatoes and, dulcis in fundus, with delicious tagliolini alla scallops.
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Tasting notes: a luminous yellow in color with greenish highlights, the wine, despite a hot vintage, maintains the savory freshness of the Mediterranean style thanks to a slightly early harvest of the grapes. The nose shows notes of chamomile, flint, and tropical fruit. The palate is mineral and the vibrant flavors fuse, with a perfect elegance, with the buttery notes and thelight touches of vanilla.
Vinification: the Chardonnay and the Grechetto were fermented separately; the Chardonnay must macerated on its skins for four to six hours at temperatures around 50° Fahrenheit (10° centigrade) and then went into 60 gallon French oak barrels, where fermentation lasted approximately 18 days. It remained in barrel on its fine lees for an additional six months and during this period completed its malolactic fermentation. The Grechetto, instead, fermented and aged in stainless steel tanks. The two grape varieties were then blended and the finished wine bottled. A further ten month period of bottle aging in the historic cellars of the Castello della
The Cervaro of the room should be paired with the following dishes: pasta with red prawns, lobster with butter, chicken rollé with cheese and mushrooms, baked guinea-fowl with potatoes and, dulcis in fundus, with delicious tagliolini alla scallops.
Sala preceded commercial release.
Historical data: the name of the wine, Cervaro, derives from that of the noble family which owned the castle during the 14th century: Monaldeschi della Cervara. The Antinori family purchased the property – the castle and the surrounding land - in the year 1940. The first vintage of Cervaro della Sala, the 1985, was released in 1987. The wine has been awarded various prizes and won much recognition for the consistent excellence of its quality.