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Review 2015 Villa Saletta Giulia Toscana 750ml

2015 Villa Saletta Giulia Toscana 750ml

($65.00 Incl. tax)
2 in stock
Small production. Super Boutique. This regal Supertuscan is an almost equal blend of Cabernet Sauvignon and Cabernet Franc in what many leading critics dub 'the vintage of the century.'
About the Wine

Saletta Giulia


Tasting notes

The nose opens with notes of spice and toasted oak fused with aromas of berry fruit, liquorice and violets. The flavours are full and supple with a sweet aftertaste of ripe red berry fruit. This is an elegant blend of Cabernet Sauvignon and Cabernet Franc that boasts a notable persistence and a pleasant finish, characterised by notes of dark chocolate and tobacco. The 20-month barrel ageing lends the Saletta Giulia its unique structure and distinct character.

94 Points James Suckling

94 Points Jeb Dunnuck


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 the estate’s productive vitality, starting with the regrowth of the 22 hectares of vineyards in 2002 with 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 grapes for the Saletta Giulia, the estate’s flagship wine, are selected with meticulous care and picked by hand into small packing cases. They are then selected a second time on sorting tables in the Villa Saletta cellar before being de-stemmed and lightly pressed.

Fermentation occurs partly in new barrels with integral fermentation and partly in small stainless steel tanks at a temperature of 82° F (26° C). The period of skin contact lasts 20 days, during which soft extraction techniques help maintain both structure and supple tannins.

After being run off its skins, the wine is placed into French oak barrels for complete malolactic fermentation. The blend is aged for 20 months and then
a further 6 months in bottle before release. This creates a wine with intensity and complexity, plus an ability to evolve over a 10-year cellaring cycle or longer.


417 cases


2 hectares


45% Cabernet Sauvignon 55% Cabernet Franc


Fine-textured deposits of clay, marine deposits, sandstone and silt/saltier marls


20 months

70% new barrels
30% one-year-old barrels page1image2731186944