Villa Saletta Rosso Toscano Riccardi 2019

The Sangiovese grapes come from the Santa Margherita estate vineyard, which covers two hectares. 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 with unilateral and bilateral spurred cordon training system. With a planting density of 6,250 vines per hectare, each vine benefits from healthy 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 are carefully hand-harvested at optimum maturity.

After meticulous selection, the grapes were destemmed and gently pressed, and the must was fermented in temperature controlled small stainless-steel tanks to preserve the aromas. Fermentation lasted for three weeks, after which the wine was placed into puncheons for the malolactic conversion. The wine was aged in oak barrels of first and second passage, and new barrels of Slovenian oak for two years, contributing to its rich complexity. The ageing comprised 50% new tonneaux, 20% new barrels, 20% one-year-old barrels, and 10% two-year-old barrels, for a total of 24 months.