Villa Saletta situated in the northwest of the Chianti region dates from the 14th century but it’s current history starts about 20 years ago when the estate was bought in a very rundown condition by English financier Guy Hands. Gradually the old vines have been revitalized and replanted under the supervision of General manager and winemaker David Landini. For their excellent Chianti Superiore the grapes are selected from 10 hectares of vine predominantly Sangiovese 94%, Merlot 4% and Cabernet Sauvignon 2% each grape is picked and vinified separately.
The wines are macerated on their skins for approximately 2 weeks for Sangiovese and 20 days for Merlot and Cabernet Sauvignon. Once the grapes have been run off their skins, the wine undergoes malolactic fermentation in barriques and stainless-steel tanks. The wine is then placed in Slavonian oak casks and second passage barrels for a further 14 months aging.
