Wine prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Producer priceRecommended retail price | 2024 / 750ml | EUR 56.00≈ $64.32 · £48.02 | www.26generazioni.com ↗ |
Latest Technical Specifications · 2024
Alcohol 12.5%
Grape Varieties Chardonnay with a small portion of Grechetto
Classification Umbria IGT
Region Umbria
Soil Castello della sala estate soils are pliocene in origin, Rich in marine fossils, With some clay intrusions
Harvest Dates Chardonnay harvest began in the third ten-day period of August; Grechetto followed three weeks later, around mid-September
Fermentation Vessels Barriques for Chardonnay alcoholic fermentation and partial malolactic fermentation; Grechetto was vinified separately without wood; the components were blended in stainless steel
Production Details Grapes were harvested during the earliest morning hours and handled by gravity without pumping. The must underwent approximately four hours of skin maceration at 10°C, followed by clarification in settling tanks. Chardonnay fermented in barriques and underwent partial malolactic fermentation; in February it was returned to stainless steel and blended with Grechetto vinified separately without wood. The finished wine then matured in bottle for several months.
Tasting Notes Light straw yellow with greenish reflections; pink grapefruit, elderflower, chamomile, vanilla, pastry cream and flint; toasted almond, white pepper, ginger, freshness and a savory character
2024 Technical Specifications
Alcohol 12.5%
Grape Varieties Chardonnay with a small portion of Grechetto
Classification Umbria IGT
Region Umbria
Soil Castello della sala estate soils are pliocene in origin, Rich in marine fossils, With some clay intrusions
Harvest Dates Chardonnay harvest began in the third ten-day period of August; Grechetto followed three weeks later, around mid-September
Fermentation Vessels Barriques for Chardonnay alcoholic fermentation and partial malolactic fermentation; Grechetto was vinified separately without wood; the components were blended in stainless steel
Production Details Grapes were harvested during the earliest morning hours and handled by gravity without pumping. The must underwent approximately four hours of skin maceration at 10°C, followed by clarification in settling tanks. Chardonnay fermented in barriques and underwent partial malolactic fermentation; in February it was returned to stainless steel and blended with Grechetto vinified separately without wood. The finished wine then matured in bottle for several months.
Tasting Notes Light straw yellow with greenish reflections; pink grapefruit, elderflower, chamomile, vanilla, pastry cream and flint; toasted almond, white pepper, ginger, freshness and a savory character
2023 Technical Specifications
Grape Varieties Chardonnay with a small portion of Grechetto
Classification Umbria IGT
Region Umbria
Harvest Dates Chardonnay harvest began in the final ten-day period of August; Grechetto was harvested three weeks later, around mid-September
Fermentation Vessels Barriques for Chardonnay alcoholic fermentation and partial malolactic fermentation; Grechetto was vinified separately without wood; the components were blended in stainless steel
Production Details Grapes were picked during the earliest morning hours and handled by gravity without pumping. Must underwent approximately four hours of skin maceration at 10°C and clarification in settling tanks. Chardonnay then fermented in barriques with partial malolactic fermentation; in February it was returned to stainless steel and blended with separately vinified, unoaked Grechetto. Bottle maturation lasted several months in Castello della Sala’s historic cellars before release.
Tasting Notes Light yellow with greenish nuances; acacia blossom, bergamot, citron, ginger, buttered bread and flint; refined, energetic and savory, with freshness, tropical notes, toasted hazelnut and spice
Sources: www.antinori.it ↗ · Compare this vintage
2015 Technical Specifications
Grape Varieties Chardonnay with a small portion of Grechetto
Classification Umbria IGT
Region Umbria
Harvest Dates Chardonnay harvest began in the third ten-day period of August; Grechetto followed about two weeks later, with harvest concluding around mid-September
Fermentation Vessels Barriques for Chardonnay fermentation and malolactic fermentation; Grechetto was vinified separately without wood; blending occurred after transfer back to tanks
Production Details Grapes were harvested in the earliest morning hours and handled by gravity without pumping. Must underwent approximately four hours of skin maceration at 10°C and clarification in settling tanks before barrique fermentation and malolactic fermentation. Barrique residence was governed by completion of malolactic fermentation; Chardonnay was usually returned to tanks after about five months and blended with separately vinified, unoaked Grechetto. The wine then matured in bottle for several months.
Tasting Notes Pale straw yellow with greenish reflections; citrus, pear, acacia blossom and vanilla; vibrant and refined, with butter, hazelnut, mineral and savory notes
Sources: www.antinori.it ↗ · Compare this vintage
2007 Technical Specifications
Grape Varieties Chardonnay with a small portion of Grechetto
Classification Umbria IGT
Region Umbria
Soil Pliocene-origin soils rich in marine fossils with some clay intrusions
Harvest Dates Chardonnay harvest began in the first half of August and continued through the first days of September
Fermentation Vessels New 225-liter French oak barriques from Alliers and Tronçais
Oak Types French oak from Alliers and Tronçais
Barrel Size 225
Production Details The supplying vineyards were 15–20 years old and situated at 200–400 meters above sea level. Freshly harvested bunches entered a refrigerated conveyor before crushing and destemming. The varieties were vinified separately; musts remained in contact with their skins for 8–12 hours at 10°C, then fermented for 14 days in new 225-liter Alliers and Tronçais French oak barriques. The wine remained on its lees in barriques for approximately six months while completing malolactic fermentation, then was blended and bottled. Bottle maturation continued for a further 10 months before release.
Tasting Notes Intense and complex aromas of citrus, pear, acacia blossom and vanilla; full and structured, with butter, hazelnut, persistent mineral character
Sources: www.antinori.it ↗ · Compare this vintage