Vinification: The grapes for the Saletta Giulia, the estate’s flagship wine, are meticulously hand selected and placed into small cases. They are then selected a second time on sorting tables before being de-stemmed and lightly pressed.
Fermentation occurs partly in new barrels using the integral fermentation and partly in small stainless-steel tanks at a controlled temperature of 82° F (26° C). The period of skin contact lasts 3 weeks, during which our soft extraction techniques help develop both structure and supple tannins. After being run off its skins, the wine is placed into French oak barrels for malolactic fermentation. The blend is aged for 24 months and then a further six months in bottle before release. This process creates a wine with intensity and complexity, plus an enormous ability to evolve.
Tasting notes: The nose opens with notes of spice and toasted oak fused with aromas of berry fruit, liquorice and violets. The flavors are full and supple with a sweet aftertaste of ripe red berry fruit. This is an elegant blend of Cabernet Sauvignon and Cabernet Franc that boasts a distinct persistence and a pleasant finish, characterized by notes of dark chocolate and tobacco.