Vinification: The Sangiovese grapes for the Saletta Riccardi wine are picked entirely by hand at the end of September. After selection, de-stemming and soft pressing of the berries, the must ferment at temperatures that are constantly controlled in small stainless-steel tanks to fully preserve the classic aromas of this typical Tuscan grape varietal. The fermentation lasts for 3 weeks, after which the wine is placed into 130-gallon puncheons—first for the malolactic fermentation. The wine is aged in oak barrels of first and second passage, and new barrels of Slovenian oak for two years, contributing to its rich complexity.
Tasting notes: An intense ruby in colour, the wine presents aromas of leather and tobacco along with ripe red fruit, chinotto and quinine. The palate is silky, full and ample with supple and velvety tannins. The finish is persistent and it makes the Saletta Riccardi a true expression of the whole estate, not a blend but 100 per cent Sangiovese.