Latest Technical Specifications · 2024
Grape Varieties Sauvignon Blanc, Grechetto, Traminer, Sémillon and Riesling; percentages not stated
Classification Umbria IGT
Region Umbria
Soil Clay-rich soils with marine fossils
Harvest Dates Harvest began around mid-October with Traminer, continued with Riesling, Sauvignon Blanc and Sémillon, and finished in the first days of November with Grechetto.
Pressing Method Light Crushing Without Destemming, Followed By Pressing
Botrytis Affected Yes
Production Details The grapes were hand-picked in multiple passes through the same vineyard and selected again on a sorting belt. The must fermented for 18 days at 17°C. The still-sweet wine was transferred to 228 L containers, matured for several months, and then continued ageing in stainless steel.
Tasting Notes Bright yellow with greenish reflections; pineapple, mango, papaya, dried apricot, yellow peach, candied citrus peel and fresh ginger; enveloping and harmonious, with vibrant acidity and a long finish recalling citrus marmalade, dried apricot and candied fruit.
2024 Technical Specifications
Grape Varieties Sauvignon Blanc, Grechetto, Traminer, Sémillon and Riesling; percentages not stated
Classification Umbria IGT
Region Umbria
Soil Clay-rich soils with marine fossils
Harvest Dates Harvest began around mid-October with Traminer, continued with Riesling, Sauvignon Blanc and Sémillon, and finished in the first days of November with Grechetto.
Pressing Method Light Crushing Without Destemming, Followed By Pressing
Botrytis Affected Yes
Production Details The grapes were hand-picked in multiple passes through the same vineyard and selected again on a sorting belt. The must fermented for 18 days at 17°C. The still-sweet wine was transferred to 228 L containers, matured for several months, and then continued ageing in stainless steel.
Tasting Notes Bright yellow with greenish reflections; pineapple, mango, papaya, dried apricot, yellow peach, candied citrus peel and fresh ginger; enveloping and harmonious, with vibrant acidity and a long finish recalling citrus marmalade, dried apricot and candied fruit.
2022 Technical Specifications
Grape Varieties Traminer, Riesling, Sauvignon Blanc, Sémillon and Grechetto; percentages not stated
Classification Umbria IGT
Region Umbria
Soil Clay soils rich in marine fossils
Harvest Dates Harvest began toward the end of October with Traminer, continued with Riesling, Sauvignon Blanc and Sémillon, and finished toward the end of November with Grechetto.
Pressing Method Light Crushing Without Destemming, Followed By Pressing
Botrytis Affected Yes
Production Details Fruit came from Castello della Sala vineyards at 200–450 m elevation. It was hand-picked in multiple passes and sorted again on a belt. The must fermented for 18 days at 17°C; the still-sweet wine then matured for several months in 228 L containers before continued ageing in stainless steel.
Tasting Notes Bright, intense golden yellow; ripe pineapple and mango, apricot, peach and citrus peel with honey, caramel, butter, saffron and ginger; dense and full-bodied with balanced sweetness and acidity, finishing with honey, marmalade, dried apricot and candied fruit.
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2020 Technical Specifications
Grape Varieties Traminer, Riesling, Sauvignon Blanc, Sémillon and Grechetto; percentages not stated
Classification Umbria IGT
Region Umbria
Soil Clay soils rich in marine fossils
Harvest Dates Harvest began toward the end of October with Traminer, continued with Riesling, Sauvignon Blanc and Sémillon, and finished toward the end of November with Grechetto.
Pressing Method Light Crushing Without Destemming, Followed By Pressing
Botrytis Affected Yes
Production Details Fruit came from Castello della Sala vineyards at 200–450 m elevation and was hand-picked in multiple passes, then belt-sorted. The must fermented for 18 days at approximately 17°C. The still-sweet wine was transferred to 228 L containers for approximately 6 months, followed by a further 2 years in stainless steel.
Tasting Notes Bright, intense golden yellow; dried apricot and candied fruit with honey, cinnamon, saffron and nougat; velvety, dense and full-bodied, with honey and citrus-peel notes and a pleasantly savoury finish.
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2019 Technical Specifications
Grape Varieties Traminer, Riesling, Sauvignon, Sémillon and Grechetto; percentages not stated
Classification Umbria IGT
Region Umbria
Soil Clay soils rich in marine fossils
Harvest Dates Harvest began toward the end of October with Traminer, continued with Riesling, Sauvignon and Sémillon, and finished toward the end of November with Grechetto.
Pressing Method Light Crushing Without Destemming, Followed By Pressing
Botrytis Affected Yes
Oak Types French oak from Alliers and Tronçais
Production Details Fruit came from Castello della Sala vineyards at 200–450 m elevation and was hand-picked in multiple passes, then belt-sorted. The must fermented for 18 days at approximately 17°C. The still-sweet wine matured for approximately 6 months in French-oak barriques from Alliers and Tronçais, followed by a further 2 years in stainless steel.
Tasting Notes Bright, intense golden yellow; ripe apricot, peach and citrus with floral and pronounced iodine notes; a long finish balancing freshness and sweetness.
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2018 Technical Specifications
Grape Varieties Traminer, Riesling, Sauvignon Blanc, Sémillon and Grechetto; percentages not stated
Classification Umbria IGT
Region Umbria
Soil Clay soils rich in marine fossils
Harvest Dates Harvest began around mid-October with Traminer, continued with Riesling, Sauvignon Blanc and Sémillon, and finished at the beginning of November with Grechetto.
Pressing Method Light Crushing Without Destemming, Followed By Pressing
Botrytis Affected Yes
Oak Types French oak from Alliers and Tronçais
Production Details Fruit came from Castello della Sala vineyards at 200–450 m elevation and was hand-picked in multiple passes, then belt-sorted. The must fermented for 18 days at approximately 17°C. The still-sweet wine matured for approximately 6 months in French-oak barriques from Alliers and Tronçais, followed by a further 2 years in stainless steel.
Tasting Notes Bright golden yellow; dried and candied fruit with saffron; sweet but balanced by marked freshness, with pronounced aromatic persistence.
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2016 Technical Specifications
Grape Varieties Traminer, Riesling, Sauvignon Blanc, Sémillon and Grechetto; percentages not stated
Classification Umbria IGT
Region Umbria
Soil Clay soils rich in marine fossils
Harvest Dates Harvest began around mid-October with Traminer, continued with Riesling, Sauvignon Blanc and Sémillon, and finished at the beginning of November with Grechetto.
Pressing Method Light Crushing Without Destemming, Followed By Pressing
Botrytis Affected Yes
Oak Types French oak from Alliers and Tronçais
Production Details Fruit came from Castello della Sala vineyards at 200–450 m elevation and was hand-picked in multiple passes, then belt-sorted. The must fermented for 18 days at approximately 17°C. The still-sweet wine matured for approximately 6 months in French-oak barriques from Alliers and Tronçais, followed by a further 2 years in stainless steel.
Tasting Notes Bright, intense golden yellow; citrus, peach, dried apricot and saffron; enveloping, sweet but restrained, slightly iodine-like and exceptionally persistent.
Sources: www.antinori.it ↗ · Compare this vintage
2014 Technical Specifications
Grape Varieties Traminer, Riesling, Sauvignon, Sémillon and Grechetto; percentages not stated
Classification Umbria IGT
Region Umbria
Soil Clay soils rich in marine fossils
Harvest Dates Harvest began toward the end of October with Traminer, continued with Riesling, Sauvignon and Sémillon, and finished toward the end of November with Grechetto.
Pressing Method Light Crushing Without Destemming, Followed By Pressing
Botrytis Affected Yes
Oak Types French oak from Alliers and Tronçais
Production Details Fruit came from Castello della Sala vineyards at 200–450 m elevation and was hand-picked in multiple passes, then belt-sorted. The must fermented for 18 days at approximately 17°C. The still-sweet wine remained for approximately 6 months in French-oak barriques from Alliers and Tronçais, followed by a further 2 years in stainless steel.
Tasting Notes Vivid, bright golden yellow; intense citrus, peach, dried apricot and saffron; enveloping, moderately sweet, slightly iodine-like and exceptionally persistent.
Critics Ratings 92
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2004 Technical Specifications
Classification Umbria IGT
Region Umbria
Soil Clay soils rich in marine fossils
Harvest Dates The bunches were late-harvested; Traminer and Riesling were picked several days before Sauvignon Blanc, while Grechetto was picked at the end of October.
Pressing Method Soft Pressing
Botrytis Affected Yes
Oak Types French oak from Alliers and Tronçais
Production Details Fruit came from Castello della Sala vineyards at 200–300 m elevation. The sheet explicitly names Traminer, Riesling, Sauvignon Blanc and Grechetto but does not provide a complete percentage blend. Following soft pressing, the must fermented for approximately 20 days at no more than 18°C. The still-sweet wine remained in French-oak barriques from Alliers and Tronçais for approximately 6 months, after which it was blended and bottled.
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