Vinification:
The cellar is built to take full advantage of the principle of gravity and allows for the vinification of
grapes and their maceration without them undergoing mechanical interventions derived from the action of
pumping on them. The grape harvest is carried out in the very early hours of the morning
to bring intact fruit to the cellar and not stressed by the high temperatures of the day.
The musts coming from pellicular maceration of the grapes at 10 °C for about four hours, are
transferred by gravity to settling tanks where they clarify before being transferred to
barriques. It is here that the alcoholic fermentation takes place followed by the malolactic one; the latter
determines the residence times of the wine in barriques. Usually after five months it
Chardonnay is ready to be transferred back to the tanks and blended with the Grechetto, which
instead it is vinified separately and in the "absence" of wood. After bottling, the Cervaro
della Sala remains to refine in the bottle for a few months in the historic cellars of the Castello della
Room.
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