2013 Antinori Castello della Sala Cervaro Chardonnay

Year: 2013
Appellation: Umbria
Country: Italy
Wine Advocate: 94
James Suckling: 94
White Wine
Alcohol by Volume: 12.5%
Price :
$44.95

90% Chardonnay 10% Grechetto

"I never get enough of this beautiful wine. The 2013 Cervaro della Sala is mostly Chardonnay (80%) blended with an Umbrian native grape, Grechetto. The results are glorious, and this vintage represents slight tweaks to the winemaking style in favor of more finesse and elegance. Back in 2009, Cervaro della Sala was executed in a heavier style. The aging potential of this celebrated white wine has been proven and demonstrated with tasting after tasting. This vintage is balanced and fresh with brimstone, stone fruit and creamy peach. With time, it will show more mineral nuances and additional aging sophistication." (WA)

"A dense and layered white with cooked apple, pineapple and vanilla cream character. Full body, bright acidity and a long, tangy finish. Always a great white from Italy. One of the best. A blend of chardonnay and grechetto given the full Burgundy method in fermenting and aging. Drink now." (JS)

Winery Notes:
The 2013 vintage, in general, was rather cool and marked by frequent precipitation, weather conditions which favored a positive growing season with a gradual and regular ripening of the grapes. The harvest period was ten to fifteen days later than the previous vintage, and picking began during the first ten days of September. After very mild weather in autumn of 2012, the winter of 2013 was characterized by slightly above average temperatures and rainfall. Spring and early summer rain left valuable reserves of ground water in the soil and slowed ripening. Seasonal warmth arrived in mid-July, and August was marked by temperature swings between daytime warmth and evening and nighttime coolness, creating conditions for a slow but constant ripening of the crop. Picking of the Chardonnay began in early September and was then followed by the picking of the Grechetto, a grape variety which, physiologically, reaches proper ripeness two weeks later. The grapes, when harvested, were healthy, ripe, and endowed with an excellent acidity.