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Antinori Wines
Since its first release in 1987, Cervaro della Sala, the flagship wine of the Castello della Sala estate in Umbria, has been the most highly awarded white wine in Italy.
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Featured Wine:
Cervaro della Sala, Umbria IGT
Cervaro della Sala, Umbria IGT
Inspired by a trip to France in 1981, Marchese Piero Antinori and Renzo Cotarella decided to create the first Italian white wine with aging potential.
After several years of experimentation Renzo Cotarella conceived an innovative vinification method and in 1987 Cervaro della Sala was released for the first time.
Through the last 30 years, this iconic white wine has been appreciated for its great elegance and rich mineral notes balanced by hints of citrus and stone fruit.
90% Chardonnay, 10% Grechetto (percentages vary with vintage)
Inside Antinori:
The Birth of Cervaro
The Chardonnay grapes for Cervaro are hand-selected from the estate's oldest vineyards. These precious bunches are crushed and kept in a static drainer for a few hours to extract aromas and tannins.
When the drainer is opened, the juice naturally releases from the skins and flows by gravity into the winery to be fermented in 100% new French oak barriques.
After aging 3 to 5 months in oak, the Chardonnay is blended with Grechetto, an Umbrian native variety which was vinified separately and aged in stainless steel.
After bottling, Cervaro matures for 10 months in the medieval cellars of the estate's castle.
Antinori Family
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Featured Recipe:
Chicken Carpaccio in Herb Sauce
Perfect for a summer evening, this makes an ideal pairing with the rich minerality of Cervaro della Sala.
For the chicken:
1 boneless, skinless chicken breast (about 1 pound)
1 stick celery, coarsely chopped (save leaves for the sauce)
½ leek, finely chopped
Juice of 1 lemon
3 bay leaves
½ cup plus 1 Tbs. white wine
2 cups water
2 hard-boiled egg yolks
For the sauce:
1 Tbs. capers, preferably salt-packed, rinsed in water
1 tsp. mustard
2 egg yolks
1 tsp lemon zest
1 handful parsley
4 or 5 celery leaves
6 Tbs. olive oil
Salt and freshly ground pepper to taste
Lemon zest strips for garnish
Place the whole chicken breast with the 6 ingredients below it in a large saucepan (the liquid should just cover the meat). Bring to a boil then reduce to a simmer for 6 minutes. Turn off the heat and let the chicken cool in the cooking liquid.
For the sauce, chop and blend all ingredients but the lemon zest strips in a blender. Remove chicken breast for the liquid, slice thinly, and arrange on a platter with a generous amount of sauce and garnished with the lemon zest strips. Serves 6.
Wine Recommendation:
Cervaro della Sala
Cantinetta Antinori Veal Stew with Potatoes
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