In an era defined by process, efficiency, scale, data and mechanics, we listen to the earth around us - understanding what it can offer and never forcing the soil to give up what it shouldn’t. We work with the land, enriching the soil with the help of the right technology, so that it has everything it needs to flourish.
Listening to the soil
Old techniques & new growth
We are part of an incredible tradition of winemaking at Villa Saletta.
But it is a living tradition: a history that pushes us to innovate rather than restricting us from change.
For centuries winemaking here has reflected the complete ecosystem of the estate, intrinsically connected to both the cultivated and natural environments around us, with every detail of that ecosystem playing its own crucial part. And as such, we fundamentally believe that truly great wines will only come from sympathetically and holistically caring for that environment as has always been the case.
The role of innovation at Villa Saletta is to enhance that tradition: giving us a modern technical understanding of the landscape and allowing us to manage as many of the details of the estate as possible. To recognise and control the impact of biodiversity and insect life, of soil type and terroir, of human process and natural elements. It allows us to understand precisely what our landscape is able to produce: which is why alongside the classic Tuscan variety of Sangiovese we are also experimenting with a range of varieties from further afield, including Cabernet Franc, Cabernet Sauvignon and Merlot, all perfectly suited to our terroir.
Everything we do is in the pursuit of balance – in the soil, in the environment, in the yield – just as it has always been.
Uncovering the offerings
from the land
By hand, by eye, by taste
Whilst many of the viticultural techniques and ideas we use have remained unchanged for centuries, we also use methods less typical of the region, as we continue to develop what we hope to be some of the finest wines in the world.
We only use perfect berries, using small new barrels of Allier French oak with integral fermentation. We also use perlè casks which create a ‘redox atmosphere’. This reduces the amount of oxygen the grapes are exposed to so that first drops of wine develop slowly on the skins. This maintains freshness and aroma whilst extracting colour and roundness for an elegant and supple soft tannin structure.
Once the wine has run off its skins, it goes through a complete malolactic fermentation in new French oak barrels. This converts tart or sharp tastes into softer, more buttery flavours. We are the only Italian producer to do this, the technique being more associated with the Bordelais. We think this gives our wines a finesse not usually associated with the region.
Our wines are then aged for at least 24 months in our ageing complex on the eastern slopes of the estate, with testing and tasting taking place throughout the ageing cycle.
Hands & hearts
