Muffato della Sala - Umbria IGT - Castello della Sala Antinori View larger

Muffato della Sala - Umbria I.G.T. - Castello della Sala - Antinori

Muffato della Sala from Castello della Sala part of the famous Antinori House - a fascinating golden yellow Sauterne type sweet wine made from a blend of Sauvignon Blanc, Grechetto, Traminer, Sémillon and Riesling grapes attacked by Botrytis Cinerea or noble rot. A delicate and elegant wine with its floral scents dominated by ripe fruit, with sweetness and freshness blending in perfect harmony.



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Data sheet

ProducerCastello della Sala - Antinori
ClassificationUmbria I.G.T.
Wine styleWhite sweet dessert wine
GrapesSauvignon Blanc 60%, Grechetto, Gewürztraminer and Riesling 40%
MaturationIn oak barrels for approximately six months
BouquetDelicate and elegant with its floral scents, dominated by the notes of ripe fruit, apricot and peach
TasteA long and balanced taste in which sweetness and freshness blend in perfect harmony.
Pairs withTry it with caramelized duck, foie gras, blue cheeses or desserts. Extraordinary alone, as a meditation wine. Serve at 12-14° C
Alcohol12% vol.
Volume0,5 l

More info

The Antinori family has been committed to the art of winemaking for over six centuries since 1385 when Giovanni di Piero Antinori became a member, of the “Arte Fiorentina dei Vinattieri”, the Florentine Winemakers’ Guild. All throughout its history, twenty-six generations long, the Antinori family has managed the business directly making innovative and sometimes bold decisions while upholding the utmost respect for traditions and the environment.

Castello della Sala is located in Umbria, near the historic city of Orvieto – a region exceptional for producing white varieties. Castello della Sala, a magnificent medieval manor with 170 hectares of vineyards located between the Paglia river and the summit of Monte Nibbio. The clayey and calcareous soil vineyards are located at an altitude of 220 – 470 m.

The various grape types were harvested separately by hand during successive passages through the vineyards aimed at spotting and then picking the berries with noble rot. After another careful selection and pressing, the must fermented for 18 days at a temperature of approximately 17 C. The wine which was obtained, still sweet, went into 250 liter French oak barrels, where it remained for approximately six months before being assembled in stainless steel tanks prior to bottling.

Longevity 5-10 years.


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