Particularly refined wine, comes from a careful selection of Sauvignon Blanc grapes to which a small percentage of wood fermented semillon is added; it is then refined in the bottle for a few months.
The wine takes its name from the first owners of the Castello della Sala and the label shows a drawing of the 15th century Chapel of San Giovanni located in the property. The first vintage of Conte della Vipera produced was 1997. The vineyards destined for the Count of the Vipera are located at a height ranging from 250 to 350 meters s.l.m. in soils rich in marine fossil sediment. The harvest time of Sauvignon Blanc and Sémillon was chosen according to the relationship between sugar concentration and maximum expression of grape varietal aromas. The grapes harvested manually were immediately transferred to the cellar and cooled through the passage in a refrigerated conveyor which lowered the temperature before pressing in order to maintain the varietal characteristics unaltered. After soft pressing, the musts were kept for a few hours at a temperature of 10 ° C, so as to be natural. This was followed by decanting into stainless steel tanks, where the alcoholic fermentation took place at a temperature not exceeding 16 ° C. Once this operation was completed, the wines were kept at a temperature of about 10 ° C to prevent malolactic fermentation from taking place and to preserve the organoleptic characteristics unaltered. The two varieties were then assembled because one could "complete" the other. Fresh, vertical, slightly aromatic Sauvignon, soft, tropical, pasty the Sémillon.
From the yellow color with light greenish reflections, floral and herbaceous notes emerge to the nose, followed by hints of white-fleshed fruit complemented by pleasant citrus notes combined with pineapple aromas. On the palate it has a good balance between structure and acidity, with a long and persistent finish.
Volume: 75 cl.
Winery: Castello della Sala
Grape: Sauvignon Blanc, Sémillon
Name: Umbria IGT
Pairing: Excellent with raw fish, and with amberjack in salt crust.
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