980 AD 2016 (Magnum)

Vineyards and winemaking

980 AD is crafted exclusively from 100% Cabernet Franc grapes, carefully hand-selected from the top of the 'Colline' cru within Villa Saletta. The grapes undergo a gentle pressing and are fermented in small new barrels of Allier French oak, utilising integral fermentation techniques. After fermentation, the wine undergoes complete malolactic fermentation in new French oak barrels. It is aged for 24 months in these barrels, followed by an additional 6 months in the bottle before release, allowing it to develop its full character and complexity.

Appearance

This wine presents an intense deep ruby red colour, indicative of its rich concentration.

Nose

The bouquet is complex, showcasing aromas of ripe red and black fruits, including cherries, raspberries, and blueberries, alongside notes of black pepper, vanilla, and rosemary, with hints of the Mediterranean forest.

Palate

On the palate, the 980 AD is elegant and round, featuring a harmonious blend of fruit and spice, with outstanding tannins contributing to a long, persistent finish.

Food pairing

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

Accolades

95+ Jeb Dunnuck, 94 James Suckling, 

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.