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Salita im 3,0 Liter Doppelmagnum Format

Salita entsteht ausschließlich aus unserem kostbarsten Weinberg, unserem Grand Cru. In die fünfzehn höchsten Terrassen, die zum Weingut führen, passen nur in ein bis drei Reihen Sangiovese-Buschreben. Ein einzigartiger Ausdruck von Castagnoli‘s Terroir.

Reifung & Verfeinerung

Aged for 24 months in French Oak Barriques and refined in bottle for a minimum of seven months before release.


Our Grand Cru: Salita

Form der Anbauung



Grapes are picked by hand in small boxes. Alcoholic fermentation is spontaneous with natural yeasts in 1 ton vats. The extraction of color and tannins is facilitaed by punching down. Maceration of skins is occuring very delicately: Berries are falling from the destemmer directly into the vats without passing through a pump or tubes, hence remaining intact and crush solely due to the weight of berries themselves. Malolactic fermentation takes place in neutral barriques.


A very warm and consistent year, leading to a quick and complete ripeness of the fruits. Considered one of the best vintages of the decade. Warm temperatures in the summer months produced rich and intense grapes. The wines of 2015 are very fruity and structured.

Online store is only available in Germany

Salita ist unsere wahrhaftigste und einzigartigste Darstellung von Sangiovese in Castagnoli. Olivenbäume wachsen zusammen mit den Salita Alberello-Buschreben, wie es in der Toskana seit Jahrhunderten traditionell gemacht wird. Auf der höchsten Erhebung von Castagnoli, 450 Metern über dem Meeresspiegel, erzeugen die Reben faszinierende Komplexität und Charakter.

James Suckling

92 Points: "Aromas of spiced, ripe red and dark fruit with a silky, spicy assembly of smooth fruit flesh. This, together with plenty of spiced berry flavors, leads to a very silky, succulent and richly flavored finish. Drink or hold."


90 Points: "Sparkling Ruby. Hearty nose, ripe cherries, rum pot, spices, orange peel. Very full mouthfeel, ripe fruit, rich, certain freshness, hearty tannins give strong pressure, tender post-drying"