The Castello della Sala towers over a tufaceous promontory of the Umbrian Apennines just a short distance away from the boundary with Tuscany and approximately 18 kilometers (11 miles) from the historic city of Orvieto. It is a lovely medieval fortress, surrounded by historic, hillside Etruscan villages, halfway between the Paglia river and the peak of Mount Nibbio.
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Castello della Sala vineyards were originally planted to a number of traditional grape varieties, principally Procanico and Grechetto, which continue to be cultivated on the estate, giving proper emphasis and attention to these native grapes in their own selected terroir. Procanico is the Trebbiano clone of Umbria and has been cultivated around Orvieto since time immemorial.
Procanico differs notably from Tuscan Trebbiano in its lesser vigor and yields, its less compact bunches, and a yellow-pink, rather than green, skin. Grechetto is an Umbrian variety with a characteristically thick skin, a deep yellow in color, quite acid in its juice, low-yielding and notably tannic. It produces ample wines which are spicy on the nose, herbaceous with notes of freshly-cut hay, firm in structure, and with a good aging potential and elegance. Non-traditional grape varieties include various clones of Chardonnay – 60 hectares (150 acres) planted between 230 and 340 meters (750 to 1125 feet) above sea level – 20 hectares (50 acres) of Sauvignon Blanc – four hectares (10 acres of Pinot Noir at 340-460 meters -1125 – 1500 feet - above sea level. At the Castello there are also small vineyards parcels planted to Semillon e Gewürztraminer.
The must and skins from the destemming and pressing of the grapes were chilled to a temperature of 50° Fahrenheit (10° centigrade) and then went into stainless steel tanks for a brief period of skin contact aimed at the extraction of all of the substances responsible for the aromas and flavors of the future wines. After a brief (two to four hour) maceration, part of the must went into oak barrels and part into stainless steel tanks for a fermentation carried out at temperatures between 61° and 65° Fahrenheit (16-18° centigrade). The wine in oak then went through a complete malolactic fermentation before being blended with the wine in stainless steel.
A brilliant yellow in color with greenish highlights, the wine shows fresh and complex aromas with delicate notes of tropical fruit such as pineapple and of citrus fruit, hazelnut butter, and vanilla. It is a wine of good structure, elegance, and a mineral character perceptible in its vibrant and balanced acidity, well fused with the notes of fruit.
Alcohol content: 12.5%
Volume: 75 cl.
Winery: Castello della Sala
Name: Umbria white IGT
Pairing: Seafood, shellfish and vegetable soup.
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