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Muffato della Sala 2020 Igt Magnum - Castello della Sala Antinori
€123.90 EUR
Unit price
€82.60 EUR/L
The Hall Muffato is made from botrytized grapes harvested in early November, to allow the morning mists to encourage the development of Botrytis Cinerea or "noble rot" on the grapes. This mold reduces the water content of the grapes and concentrates their sugars and flavors, giving Muffato della Sala a harmonious and unmistakable taste.
Castello della Sala's Umbria Bianco IGT "Muffato della Sala" is a charming sweet wine made from botrytized grapes harvested in early November, when morning mists favor the development of the characteristic "noble rot" on the grapes.
This particular condition reduces the water content in the grapes and concentrates sugars and aromas, giving Muffato della Sala a harmonious and unmistakable taste. Produced since 1987, this exceptional wine ages for about six months in barriques and is available only in very limited quantities, in vintages that allow it.
Tasting Notes: Golden yellow in color Aromas reminiscent of peaches and honey. Well structured and very harmonious. At nose expresses an olfactory profile unique in intensity, characterized by floral and honeyed aromas followed by fresh, almost citrus notes. A spicy trace opens to a sweet, sinuous, balanced and extraordinarily harmonious taste. A vein of freshness outlines its forms to a finish of impeccable persistence.
Pairing: perfect at the end of a meal, it pairs excellently with dry pastries and jam tarts. Also wonderful on its own, as a meditation wine
| Name | Antinori Muffato della Sala 1.5L 2020 |
| Type | White wine passito muffato amabile |
| Classification |
IGT Umbria
|
| Year | 2020 |
| Format | 1,5 l Magnum in wooden case |
| Country |
Italy
|
| Region | Umbria |
| Grape varieties | Grechetto, Sauvignon |
| Location | Loc. Sala - Ficulle (TR) |
| Climate | Altitude: 200-300 m. a.s.l. |
| Soil composition. | Clay soils, rich in marine fossils |
| Farming system | The grapes, attacked by Botrytis Cinerea ('noble rot'), arrived at the winery with an excellent balance of sugar and aromatic concentration. |
| Harvest | The harvest began in October and continued through November. Morning mists ensured a good presence of noble rot, and water loss was facilitated by afternoon sunshine. Traminer and Riesling were harvested a few days before Sauvignon Blanc, while Grechetto grapes were picked between the end October and early November. |
| Fermentation temperature | After pressing s, the must fermented for about 20 days at a temperature of about 17°C. |
| Fermentation period | After pressing s, the must fermented for about 20 days at a temperature of about 17°C. |
| Production technique | Malolactic fermentation |
| Aging | The resulting wine, still sweet, was introduced into French oak barrels (Alliers and Troncais) where it remained for about 6 months. After this stage the wine was blended and then bottled. |
| Grade alcohol content | 12.00% by volume |
| Production vintage | 45,000 bottles |
| Pairing | First courses, flat meats, chicken, soft cheeses, desserts. |
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