Saletta Riccardi IGT Toscana 2018

Vineyards and winemaking

Saletta Riccardi 2018 is crafted from 100% Sangiovese grapes, meticulously hand-picked at the end of September. Following a rigorous selection process, the grapes undergo de-stemming and soft pressing before fermentation in small stainless-steel tanks at controlled temperatures. This process lasts for three weeks, preserving the classic aromas characteristic of this Tuscan varietal. After fermentation, the wine is transferred to 130-gallon puncheons for malolactic fermentation. It is then aged for two years in a combination of first, second passage, and new Slovenian oak barrels, contributing to its rich complexity and distinctive character.

Appearance

An intense ruby colour that showcases the wine's vibrant nature.

Nose

The bouquet is inviting and complex, offering aromas of leather and tobacco, along with ripe red fruits, chinotto, and a hint of quinine.

Palate

On the palate, the Saletta Riccardi is silky and full, with ample body and velvety tannins. The wine's elegant structure is complemented by a persistent finish, making it a true expression of the estate's terroir.

Food pairing

This wine pairs beautifully with hearty Tuscan dishes, grilled meats, and aged cheeses, enhancing the overall dining experience.

Accolades

93 James Suckling, Gold Mundus Vini, Gold Concours Mondial de Bruxelles

Background story

Villa Saletta is special. Established over 500 years ago by the Riccardi, the legendary Florence banking family, it has winemaking roots dating back to 980 AD. Meticulously renovated over the past 20 years by Guy Hands (founder of Hand-Picked Hotels and the Terra Firma Private Equity Group), his wife Julia, along with Head Winemaker and General Manager David Landini, the estate is committed to supporting biodiversity beyond wine. Much of the landscape is given over to mixed agricultural use, encouraging biodiversity and balance in the environment, positively impacting viticulture and restoring its heritage as a working fattoria, producing Tuscany's finest raw ingredients.

This harmony and balance are reflected in their wines. The winemaking process at Villa Saletta is exacting. Only perfect berries are used, undergoing integral fermentation in small new barrels of Allier French oak and perlè casks that create a 'redox atmosphere'. This technique reduces oxygen exposure, allowing the first drops of wine to develop slowly on the skins, maintaining freshness and aroma while extracting colour and roundness for an elegant and supple soft tannin structure.

Following this, the wine undergoes complete malolactic fermentation in new French oak barrels, converting tart or sharp tastes into softer, buttery flavours—a method more associated with the Bordelais and unique to Villa Saletta in Italy.