Villa Saletta Rosso Toscana Giulia 2019

The grapes come from the estate vineyards of Torrino and Colline, which cover four hectares and are planted with Cabernet Franc and Cabernet Sauvignon. The soils here are a complex tapestry of finely textured clay deposits, marine sediments, sandstone, and silty/saltier marls, which contribute to the distinctive character and complexity of the wine. The vines are trained according to the Guyot training system. With a planting density of 5,900 vines per hectare, each vine benefits from a balanced competition, leading to a concentrated fruit expression. Biodiversity is supported across the estate, creating a balanced environment, which has a positive impact on the viticulture.

The grapes were hand-selected and placed into small cases, before being sorted again, destemmed and lightly pressed. Fermentation occurred partly in new barrels using integral fermentation and partly in small stainless-steel tanks at a controlled temperature of 26°C. Skin contact lasted for three weeks, during which gentle extraction techniques were applied to develop both structure and supple tannins. After being run off its skins, the wine was placed into French oak barrels for malolactic conversion. The blend was aged for 24 months, followed by a further six months in bottle.