2015 Villa Saletta Riccardi Rosso Toscane

The year 980 is the first year where the first sighting of wine making at Villa Saletta has been found. A whole history behind a winery, which is why they make their wines completely traditional. Since 2000, the winery has been owned by Guy and Julia Hands.

Only perfect berries are used, using small new barrels of Allier French oak with integral fermentation. Perlè vats are also used, which create a 'redox atmosphere'. This reduces the amount of oxygen to which the grapes are exposed, so that the first drops of wine develop slowly on the skin. This preserves freshness and aroma while extracting color and roundness for an elegant and supple soft tannin structure.

In all wines, the must undergoes a full malolactic fermentation in new French oak barrels. This converts the sharp acidity into smoother, more buttery flavors. They are one of the few Italian companies that does this full (and expensive) mallolactic fermentation in new oak and is a technique that is more associated with the (top) bordeaux 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 gentle pressing of the berries, the must is placed in small stainless steel tanks to ferment at temperatures constantly controlled to fully preserve the classic aromas of this grape. The Villa Saletta Riccardi has matured for 20 months of which 50% in Tonneaux, 20% in new oak, 20% in 1st year and 10% in 2nd year.

The wine has an intense ruby red color, the wine presents aromas of leather and tobacco along with ripe red fruit and quinine. The taste is savory, full-bodied and full of supple and silky tannins. The finish is long and persistent, making the Saletta Riccardi a textbook example for a Villa Saletta and this is not a blend but 100 percent Sangiovese. Perfect to drink now but can also be imposed for years to come.

93/100 Suckling