Vinification: The grapes are all sourced from the Castello della Sala vineyards, located between 825 and 1150 feet (250-350 meters) above sea level on clayey soils rich in marine fossils. The grapes were picked by hand in a series of passages through the vineyard, returning various times on the basis of the presence of Botrytis Cinerea – noble rot – on the grapes. Once in the cellars, the crop was given a further selection on a conveyor belt, and the grapes gently pressed without destemming.
Fermentation: The must, after pressing, fermented for 18 days at temperatures around 62° Fahrenheit (17° centigrade).
The wine, still sweet, then went into Allier and Tronçais oak barrels where it aged for approximately six months before being blended and bottled.
Muffato della Sala is produced in very limited quantities.
Tasting notes
A brilliant golden yellow in color, the wine shows aromas of dried and candied fruit, nuts, and yellow flowers. Sweet on the palate, the wine is balanced by a highly pleasurable and invigorating freshness. The long aromatic persistence indicates an excellent potential for aging.
Historical data: Muffato della Sala is produced with grapes affected by the so-called “noble rot” and picked towards the beginning of November when early morning fogs favor the development of the rot on the grape berries. This type of mould – “muffa” in Italian – reduces the water content of the grapes and concentrates sugar and aromas, conferring a balanced and unmistakable flavor. The first vintage to be produced was the 1987, and the blend was composed of Sauvignon Blanc (50%), Grechetto (30%), and Drupeggio (20%). The blend then varied over the years until it reaching final, and definitive, form.
