Villa Saletta Chianti Superiore 2018

The grapes, meticulously picked variety by variety, are de-stemmed and pressed into stainless fermentation tanks where fermentation is carried out at temperatures between 26° to 28° C. The period of skin contact is approximately 15 days for Sangiovese and 18 days for Merlot and Cabernet Sauvignon. The extraction techniques are aimed at maximising aroma and fragrance, soft and supple tannins, and emphasising the tonic acidity and savoury mineral character, all of which distinguish the style of this wine. Once the grapes have been run off their skins, the wine is put through a malolactic fermentation shared between barriques and stainless steel tanks. The wine is then placed 50% in Slavonian oak casks (30 hl) and 50% in two-yearold old barriques, where it receives 12 months of cellar ageing before bottling. 

The Chianti opens with a ruby red colour with violet tinges. It has a full, intense aroma, which recalls floral and red fruit notes. The wine is fresh, smooth, and well-balanced in the mouth with a complex consistency with hints of violets, cherries and vanilla. This blend is well fused with smoky sensations. On the palate, it shows the characteristic intensity of Sangiovese, tannins that boast suppleness in their texture, and a vibrant, dynamic freshness. 

Grape Sangiovese 96%, Cabernet Sauvignon 2%, Merlot 2%