Muffato della Sala's grapes are grown entirely at Castello della Sala - 200 to 400 metres (656 to 1,312 feet) above sea-level - on calcareous Pliocene sedimentary soils rich in marine fossils with some clay. Early morning mists encourage the development of botrytis cinerea, the noble rot, which reduces the water content of the grapes, thereby provoking a higher concentration of sugar and aromas. The grapes from these plots are well botrytised and are generally harvested later than the normal vintage: in 1998 the Traminer and Riesling were harvested a couple of days before the Sauvignon Blanc and last to be harvested was the Grechetto at the beginning of November.
After a soft pressing, the must fermented for 20 days at a temperature not exceeding 61°F. This produced a sweet wine which was introduced in Allier and Troncais French oak barrels where it was aged for 6 months.
After this phase the wine has been assembled and therefore bottled.
Intense wine of meditation, medium-gold in color with peachy-honey aromas. A rich dessert wine that is fresh and well-balanced, with great elegance and complexity.