Vineyards and winemaking
Giulia is made from 60% Cabernet Franc and 40% Cabernet Sauvignon grown on four hectares of Villa Saletta's estate vineyards in the Pisan Hills. Blue marl, yellow sandstone and sand give the site both water retention and drainage, while careful canopy work, crop thinning and hand selection concentrate the character of the fruit.
The grapes are sorted again at the winery, destemmed and lightly pressed. Fermentation takes place partly in small new Allier oak barrels and partly in stainless steel at around 26°C, with approximately three weeks on the skins. Malolactic fermentation and 24 months' maturation in French oak are followed by a further six months in bottle.
Tasting notes
Appearance
Deep ruby red with garnet reflections and a concentrated core.
Nose
Black cherry, damson and blackberry are layered with violet, liquorice and dried Mediterranean herbs, followed by tobacco, dark chocolate and finely toasted oak.
Palate
Full and structured, with juicy dark fruit wrapped in ripe, grainy tannins. Cabernet Franc brings freshness and aromatic lift, while Cabernet Sauvignon supplies depth and length; notes of cocoa, cedar and savoury spice gather through the persistent finish.
Food pairing
Match its depth with roast rib of beef, venison loin with blackberry sauce, slow-cooked lamb shoulder with rosemary, or a porcini and chestnut pithivier. Mature Pecorino or Montgomery Cheddar will also meet the wine's firm structure and savoury complexity.
Background story
Villa Saletta's recorded history stretches back more than a millennium, with the Riccardi banking family of Florence later developing it as a traditional working fattoria. Guy and Julia Hands began a far-reaching restoration after acquiring the estate in 2000, renewing its vineyards while retaining mixed agriculture and biodiversity across the wider landscape.
Named for Julia Hands, Giulia is one of the estate's most important wines and reflects winemaker David Landini's distinctive approach to the Bordeaux varieties of Tuscany. Integral fermentation in small oak vessels limits oxygen exposure at the outset, helping to build colour and texture while preserving freshness and perfume.
