Villa Saletta is a 1,760-acre estate located in the heart of Tuscany. Its story spans centuries, with the first written account of winemaking dating back to 980AD. In 2000, Guy and Julia Hands purchased the estate and began restoring its productive vitality, starting with the regrowth of the 22 hectares of vineyards in 2002. This includes Cabernet Sauvignon, Cabernet Franc, Merlot and Sangiovese grape varietals. Under the stewardship of winemaker David Landini, this revitalisation, along with the diversity of the terroir and an ideal climate, has allowed Villa Saletta to produce a suite of award-winning, top-quality Tuscan wines.
The Sangiovese grapes that make up the Saletta Riccardi wine were picked entirely by hand at the end of September 2015. After selection, de-stemming and soft pressing of the berries, the must is placed into small stainless steel tanks to ferment at temperatures that are constantly monitored to fully preserve the classic aromas of this grape varietal. The fermentation lasts for 20 days, after which the wine is placed into 130-gallon puncheons—first for the malolactic fermentation—and followed by 18 months of ageing. The wine is aged in oak barrels of first and second passage, and new tonneaux of French wood, contributing to its rich complexity.