Winemaking:
The cellar is built to make the most of the principle of gravity and allows the winemaking of
grapes and their maceration without undergoing mechanical interventions derived from the action of
pumping them. The harvest is carried out in the very early hours of the morning
to bring intact fruit to the cellar that is not stressed by the high temperatures of the day.
The musts coming from the skin maceration of the grapes at 10°C for about four hours are
transferred by gravity into settling tanks where they clarify before being transferred
barriques. This is where the alcoholic fermentation takes place followed by the malolactic fermentation; the latter
determines the length of time the wine stays in barrique. Usually after five months
The Chardonnay is ready to be transferred back to the tanks and assembled 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 Sala
Room.