Winery of the Month: Castello della Sala

Located in the Umbria region, not far from the Tuscan border, Castello della Sala is about 11 miles from the historic city of Orvieto.  The Medieval castle’s property extends over 1200 acres, with 420 acres of vineyards. The altitude varies between 700 and 1500 feet above sea level and the gentle rolling hillsides characterize the beautiful countryside in this area.  It is the perfect place for growing white varieties. The vines grow in clay and calcareous based soils that are rich in fossil shells. The vines are well exposed to the rising sun with an excellent difference of temperature between day and night. 

Wine of the Month: Cervaro della Sala Chardonnay

Cervaro is a blend of 85% Chardonnay grapes and 8% Grecchetto grapes. The combination creates a wine that can age over time and represent the elegance and complexity of this unique estate. The name comes from the noble family that owned Castello della Sala during the 14th century, Monaldeschi della Cervara.

Cervaro della Sala is a white wine from the Umbria region of Italy and is part of a group of wineries that make up the Antinori Estates. For twenty-six generations, the Antinori family has been making exceptional Italian wines throughout the regions of Tuscany and Umbria. The first vintage of Cervaro della Sala was created in 1985.

Cervaro della Sala 2019 is pale yellow in color with notable greenish highlights. Its intense, complex nose shows notes of citrus fruit, pineapples and acacia blossoms that blend harmoniously with hints of vanilla and flint. On the palate, it’s generous, refined and well structured. Pleasant savory notes are well-balanced by typical sweet sensations of hazelnut.

Food Pairings:
Seafood Pasta, Chicken Alfredo, Creamy Desserts, Soft Cheese

Recipe:
Millefoglie with Mixed Berries & Mascarpone Cream

1 box (2 sheets) puff pastry
1 (8 oz) pkg mascarpone cheese, room temperature
1/3 cup powdered sugar, plus more for dusting
1/4 cup heavy cream
1 tsp vanilla extract
1/4 cup lemon curd
2 cups mixed berries, plus more for garnish
Mint leaves, for garnish

Preheat oven to 400 degrees F. Thaw puff pastry sheets according to package instructions. Unfold a sheet onto a lightly floured work surface and roll with a rolling pin to smooth and remove creases. Place pastry sheet on a parchment lined baking sheet. Prick the pastry with a fork all across the surface of the pastry. Place another piece of parchment paper on top of the pastry and place another baking sheet on top of the parchment to weigh down the pastry. Repeat process with the other sheet of pastry.

Bake the pastry sheets for 20 minutes and remove from the oven. Using an oven mitt, press down on the top baking sheets to press the air out of the pastry and flatten. Remove the top baking sheet and parchment paper and place the pastry sheets back in the oven for 5 minutes so the surface can crisp and cook through. Using a sharp knife, trim the edges and cut into twelves squares that are 3 1/2 inches. Set aside.

Using an electric mixer, beat together the mascarpone and sugar. Drizzle in the cream and vanilla. Beat for 2 minutes to fully combine. To assemble, spread lemon curd over 8 of the pastry squares. Build each millefoglie by placing a lemon curd pastry square on a plate. Top with a layer of mascarpone cream and 1/4 cup of berries. Create another layer and top with a plain pastry square. Sprinkle with powdered sugar and garnish with additional berries. Repeat with remaining ingredients. Garnish the serving plate with additional berries, mint leaves and powdered sugar. Makes 4 servings.

Note: To dress up the millefoglie, add the mascarpone cream to a piping bag fitted with a star tip and pipe the filling onto the pastry squares. Create a design by alternating rows of filling and whole berries.

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