g
gianni r. Conte della Vipera 2022 Igt - Castello della Sala Antinori
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Conte della Vipera 2023 Igt - Castello della Sala Antinori
€28.90 EUR
Unit price
€38.53 EUR/L
The "Count of the Viper" is an intense and pleasant semi-aromatic white wine, characterized by lively aromas of citrus, peach and exotic fruit. On the palate it is immediately fresh, rich and balanced, with an enveloping and generous pleasantness.
Tasting Notes: Straw yellow in color with greenish highlights, it is distinguished by citrus notes of grapefruit well in harmony with hints of herbs and elderflower. Fruity aromas and delicate mineral sensations come together in harmony. Decisive and persistent in the aftertaste.
Pairings: Perfect with fish dishes, fresh cheeses and white meats.
| Name | Castle of the Hall Count of the Viper 2023 |
| Type | Still white wine |
| Classification |
IGT Umbria
|
| Year | 2023 |
| Format | 0.75 l Standard |
| Country |
Italy
|
| Region | Umbria |
| Grape varieties | Sauvignon, Semillon |
| History | The vineyards destined for Count of the Viper are situated at an elevation of 250 to 350 meters above sea level on soil rich in marine fossil sediments. The wine is named after the first owners of Castello della Sala, and the label features a drawing of the 13th-century Chapel of St. John located on the property. The first vintage of Conte della Vipera produced was 1997. |
| Location | Loc. Sala - Ficulle (TR) |
| Harvest | The harvest of Sauvignon Blanc began around the end August and ended with the harvest of Sémillon in mid-September. The grapes were healthy, ripe, marked by excellent freshness and an excellent profile aromatic. |
| Fermentation temperature | Max 16 °C |
| Vinification | The timing of the harvest of Sauvignon Blanc and Sèmillon was chosen by seeking a balance between sugar concentration and maximum expression of the grape's varietal aromas. The bunches, harvested by hand, were immediately transferred to the winery and cooled by passing through a refrigerated conveyor that, by lowering the temperature before pressing, preserved the characteristic varietal aromas. After soft pressing, the musts, kept for a few hours at a temperature of 10 °C so as to allow their natural clarification, were transferred to stainless steel tanks, where the alcoholic fermentation at a temperature not higher than 16 °C. Once this was completed, the wine was stored at a temperature of about 10 °C to prevent the unfolding of the malolactic fermentation and preserve the organoleptic characteristics unaltered. The two varieties were then blended so that one could "complement" the other. |
| Grade alcohol content | 12.50% by volume |
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