The first vintage of Bramito to be produced was the 1994. The Castello della Sala estate, purchased by the Antinori family in 1940, is situated some 10 miles (18 kilometers) from the city of Orvieto and is a very interesting example of medieval military architecture. The micro-climate of the property, on average cool for central Italy, is perfect for the production of white wines and of Pinot Noir .
The climate of the 2016 vintage was characterized by a mild winter with regular rainfall which was then followed by a somewhat cool spring season, which allowed bud break and flowering to go forward in a normal manner. June saw a slight drop in temperatures which slowed down the cycle of the growing season, but the cycle was brought back into balance by a warm summer with useful temperature swings from daytime heat to evening and nighttime coolness. This assisted in producing wines with much aromatic personality. The Bramito harvest began in early September.
The must and skins obtained from the destemming and pressing of the grape bunches was given a brief 2-4 maceration at a temperature of 50° Fahrenheit (10° centigrade) in order to extract from the skins all the substances found in the aromas and the flavour profile. The must went into both oak barrels and stainless steel tanks for the fermentation, which took place at temperatures held to a maximum of 61-64° Fahrenheit (16-18° centigrade); only the part fermented in oak went through a proper malolactic fermentation. The various lots of wine were then assembled to prepare the final wine for bottling.
Straw yellow in colour with light greenish highlights, the wine offers delicate aromas of ripe tropical fruit along with light hints of citrus fruit. The palate shows both structure and elegance, a bracing acidity, and a pleasurably savoury finish and aftertaste.