Winter weather was mild and sunny while spring brought lower than average temperaturesand frequent rainfall. These climatic
conditions persisted up until the end of Mayand affected flowering and fruit set in both grape varieties, causing a delay of
approximately 10 days. The month of June provided relatively dry weather. The vines benefitted from generous groundwater
reservesand maintained good vine balance even during the hot month of August, completing veraison and slowly progressing
to perfect ripeness. Optimal temperature fluctuations between dayand night produced healthy clusters with rich aromatic
compounds. Chardonnayfor Cervaro della Sala was harvested at the end of August with healthy, ripe berries that had optimal
freshnessand an excellentaromatic profile. Harvesting operations of Grechetto took place 15 days later towards the
end of September.
The vinification cellar was designed to take fulladvantage of gravityflow;a concept that providesa gentlerapproach
to handling the harvested berriesand fermentation processes without the use of mechanical pumps. The grapesare
harvested in the early morning hours to preserve the purity of the fruitand protect it from elevated daytime
temperatures. The must, which has undergone maceration on the skinsatatemperature of 10 °C (50 °F) forabout
4 hours, is first transferred by gravityflow into tanks for decantation and clarification, then transferred into
barriques. Alcoholic fermentation takes place in barrique followed by malolactic fermentation. Usually,aftera
period of 5 months, the Chardonnayis readyto be transferred back into stainless steelvatsand blended with
Grechetto. The Grechetto must was fermented separately but did notage in oak. Subsequently, Cervaro della Sala
aged in the bottle for several months in Castello della Sala’s historic cellars before being released for sale.
The name Cervaro comes from the noble familythat owned Castello della Sala during the 14th century,
Monaldeschi della Cervara. A blend of Chardonnay grapesand asmall quantity of Grechetto make a wine that can
age over time and represent the elegance and complexity of this unique estate. Cervaro della Salais one of the first
Italian wines to have malolactic fermentation and aging take place in barriques. The firstvintage of Cervaro to be
produced was the 1985 vintage.
Cervaro della Sala 2019 is pale yellow in color with notable greenish highlights. Its intense, complex nose shows
notes of citrus fruit, pineapplesand acacia blossoms that blend harmoniously with hints ofvanillaand flint. On the
palate, it’s generous, refined and well structured; pleasantlysavory notesare well-balanced bytypical sweet
sensations of hazelnut butter. The 2019 vintage will be remembered as one of Cervaro della Sala’s greatest
vintages, perfectly enjoyable upon release, but has remarkable aging potential foryears to come.