Conte della Vipera



Umbria IGT


Sauvignon Blanc with a small percentage of Chardonnay


After a rainy and fairly cold autumn and winter and winter, spring and summer 2003 will certainly be remembered as among the hottest and driest in recent years. Thanks to the dry, mild weather in spring, budding was promising and slightly earlier than average for all varieties and the conditions were subsequently escellent for flowering and fruit setting. From June onwards throughout the summer, the weather conditions were unusual with very high temperatures and absolutely no rain. As a consequence, the grapes ripened early and immediately after 15th August the earliest ripening varieties showed very high sugar levels, due to a sort of natural auto-concentration. Production quantities were slightly lower due to the lack of water, especially where emergency watering was not possible. This trend continued steadly during the harvesting period, allowing us to wait for the best moment to pick the fruit, thus avoiding risks of damage to the grapes. The difference between night and day temperatures allowed the grapes to complete their maturation and to obtain a production with optimun colours and structure.


At harvest time, a careful selection was made of the best Sauvignon Blanc grapes coming from the vineyards of Castello della Sala planted at between 650 and 1,300 feet above sea-level in soils derived from fossiliferous marine sediments with some clay. Once picked, the grapes were immediatly transferred to a special refrigerated conveyer to cool them down before their arrival at the press (this is important in mantaining the varietal characteristics). Immediately after a soft pressing, the must was kept at a temperature of 10°C to obtain a natural clarification. The must was then racked into temperature controlled stainless steel tanks where alcoholic fermentation took place at a temperature not exceeding 18°C. Following the alcoholic fermentation, the wine was stored at a low temperature (about 10°C) in order to avoid the malolactic fermentation. Then a small quantity of Chardonnay wine was blended to the Sauvignon Blanc. This Chardonnay, grown on Castello della Sala, was carefully selected and its alcoholic fermentation took place in barrels (and its malolactic fermentation was avoided).
Alcohol : 12,0% Vol.

Historical data

The wine is named after the original owners of #Castello della Sala# and the label depicts a drawing of the San Giovanni Chapel (built in XV° century) which is situated on the estate. The first vintage to be released was the 1997.

Tasting notes

Intensely fruity aromas deriving from the union of the two grape varieties. On the palate well-structured and velvety with a finish that strongly reflects its aromas.