Antinori Castello della Sala Pinot Nero della Sala 2020

Antinori Castello della Sala Pinot Nero della Sala is a refined and elegant red wine from Umbria, Italy. Made from 100% Pinot Nero, it reveals aromas of red cherries, wild strawberries, and violets, with subtle hints of spice and earth. The palate is light to medium-bodied with silky tannins, balanced acidity, and a long, delicate finish.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Type: Red Wine
Style: Light-bodied, Silky
Grape Varietal: Pinot Noir
Tastes Like: Comparable to a Burgundian Pinot Noir, with notes of red berries, violet, and a touch of earth, finishing with delicate tannins and a smooth texture.
Alcohol Percentage: 13%
Closure: Cork
Size: 750mL
Region: Umbria, Italy
Terroir: Sandy and clay soils
Aging: 12 months in oak
Serving Temperature: 14-16°C

Antinori's Castello della Sala is a historic estate in Umbria, dedicated to producing wines of exceptional finesse and character. Their Pinot Nero della Sala exemplifies the elegance and complexity of this noble grape variety.

Seafood: Grilled salmon or tuna with herb butter.
Poultry: Roast duck or chicken with cherry glaze.
Vegetarian: Wild mushroom risotto or lentil stew.
Meat: Pork tenderloin or beef carpaccio.

Brie: Soft and creamy, enhancing the wine's elegance.
Goat Cheese: Tangy and fresh, balancing the wine's acidity.
Comté: Nutty and savoury, complementing the wine's depth.
Taleggio: Creamy and earthy, pairing beautifully with the wine.

Wild Mushroom Risotto

Ingredients:

• 1 cup Arborio rice
• 2 cups mixed wild mushrooms, sliced
• 4 cups vegetable stock
• 1/2 cup dry white wine
• 1/4 cup grated Parmesan cheese
• 2 tbsp olive oil
• 1 small onion, diced
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a pan. Sauté onion until softened, then add mushrooms and cook until tender.
2. Add Arborio rice and toast for 2 minutes. Deglaze with white wine.
3. Gradually add stock, one ladle at a time, stirring until absorbed.
4. Once rice is creamy, stir in Parmesan. Season with salt and pepper.

Tip: Garnish with fresh parsley and additional Parmesan before serving.