Muffato della Sala is produce from grapes attacked by ‘noble rot’ picked in late October and November when morning fog and mists favor the development on the grape bunches of “Botrytis Cinerea”, this type of rot. It reduces the water content of the grapes and concentrates sugar and aroma, giving Muffato della Sala a balanced and unmistakable character. The grapes for this wine come from vineyards at the Castello della Sala situated between 200 and 350 meters (660-1250 feet) above sea level and planted on clay soils rich in marine fossils. The grapes were picked by hand with successive passages through the vineyards in order to select bunches which had been attacked by ‘noble rot’. After their arrival in the cellars, the grapes were given a final selection on a sorting table, which was followed by a light pressing without any destemming of the bunches. After pressing, the must fermented for 18 days, then went into 60 gallon Allier and Tronçais oak barrels where it aged for six months, assembled and bottled. 60% Sauvignon Blanc, 40% Grechetto, Gewurztraminer and Riesling. Zesty sensations of honey.