Cervaro della Sala Antinori

Cervaro della Sala was made for the first time in 1985 and it was one of the first Italian white wines to be aged in barrels, challenging all the pre conceptions of the time. The hand-harvested grapes are laid in refrigerators in order to be cooled and then left in contact with their skins at a temperature of 8° C. With these conditions, cold maceration takes place for a maximum of 12 hours during which the skins macerate in must in a cool environment with the absence of oxygen in order to facilitate the transition of the aromas from the skins to the must. Afterwards, pressing takes place and musts are poured in French oak barrels for the alcoholic and malolactic fermentation. Cervaro della Sala is refined in these barrels for six months during which batonnage takes place regularly giving structure and elegance to the wine. After blend and bottling, bottle ageing takes place for 10 months before being released.