Villa Saletta is special. Established over 500 years ago by the Riccardi, the legendary Florence banking family, it has winemaking roots dating back to 980AD. 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, which positively impacts viticulture and restores 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.
Villa Saletta Giulia Toscana IGT 2016
Region: Tuscany, Pisa, Italy
Grapes: 60% Cabernet Franc, 40% Cabernet Sauvignon
Grapes and Vineyard:
Giulia, the flagship wine of Villa Saletta, begins with hand-selected grapes from the estate’s best plots. The vineyards benefit from careful vine management and optimal ripening conditions, ensuring the highest quality.
Winemaking:
After hand selection, the grapes undergo a second sorting before being de-stemmed and lightly pressed. Fermentation takes place partly in new French oak barrels and partly in stainless steel at a controlled 26°C. The period of skin contact lasts 3 weeks, developing supple tannins and structure. Malolactic fermentation occurs in French oak barrels, followed by 24 months of barrel aging and 6 months in bottle before release.
Sight:
Deep ruby red with garnet reflections.
Nose:
A complex and concentrated bouquet of bright cherry, damson plum, and black fruits, underlined by red stone and earthy nuances. Oak aging brings hints of liquorice, violets, and delicate spice.
Palate:
Full-bodied, rich, and supple with silky tannins. The palate offers layers of ripe red berry fruit, tobacco, dark chocolate, and subtle toasted oak. The wine is generous yet balanced, with a long, elegant finish and a distinct persistence.
Food Match:
Perfectly complements roasted game, lamb, or aged cheeses, enhancing their flavours with its depth and complexity.
Scores:
- Silver Medal at IWSC,
More from Villa Saletta
