Marchesi Antinori

Orvieto Classico Superiore Castello Della Sala 'San Giovanni' 2024

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Orvieto Classico Superiore Castello Della Sala 'San Giovanni' 2024

was €17.50 Special Price €15.30 - 13%

Availability: In stock

SKU

00002038

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Antinori's Orvieto Classico Superiore 'San Giovanni Della Sala' is produced in the vineyards of the ancient Castello della Sala, blending native Grechetto and Procanico grapes with Pinot Bianco and Viognier to express Orvieto Classico in a new style. The first vintage of Castello della Sala Orvieto Classico was 1990.

Type of wine White

Specifications Bolgheri DOC

Body Normal

Region UMBRIA

In summary

Wine list: Orvieto

Grape varieties: Grechetto, Procanico, Pinot Bianco, Viognier

Alcohol Degree: 12,50%

Country: ITALY

Production area: ORVIETANO

Year: 2024

Format: Bottle 75 cl

Awards & Recognition

Rate Webdivino: Vini premiati Webdivino > 90

87/100

Awards:

3 Bicchieri Gambero Rosso,

How to taste it

When to drink it: 0-2 years

Serving Temperature: 8-10 °C

Recommended glass: Medium cup (red / young white) Calice medio (rossi/bianchi giovani)

Visual tasting

Crystalline, straw yellow in color with greenish reflections. Fairly consistent.

Olfactory tasting

On the nose it is intense and characterised by notes of white flowers well accompanied by sensations of citrus and white-fleshed fruit.

Taste tasting

On the palate it has a good structure, characterised by an excellent flavour but supported by a pleasant freshness.

What to pair wine with Orvieto Classico Superiore Castello Della Sala 'San Giovanni' 2024

Orvieto Classico Superiore 'San Giovanni Della Sala' Antinori pairs well with appetizers, buffalo mozzarella, risottos, and first courses based on vegetables or fish.

Contains sulfites.

Description

Orvieto Classico Superiore 'San Giovanni Della Sala' Antinori is produced from a blend of Grechetto, Procanico, Viogner, and Pinot Bianco. The grapes are vinified separately by variety to enhance their varietal characteristics. Part of the must undergoes cold maceration, remaining in contact with its skins for approximately six hours at a temperature of 10°C (50°F), before being combined with the must obtained from the gentle direct pressing of the grapes. The resulting must is transferred to stainless steel tanks where alcoholic fermentation takes place at a controlled temperature of 16°C (60°F). The wine remains on its lees for several months to enhance its structure, elegance, and minerality until blending and bottling.