The Salicutti winegrowing estate, owned and opereated by legendary Munich restauranteurs Felix and Sabine Eichbauer, is a place of untamed beauty located in the Southeastern corner of Montalcino. Salicutti is the first organically certified estate in Montalcino, with vines dating back to 1994 and soils unsullied by conventional pesticides. Wines are cultivated there as they have since time immemorial: by heeding nature's voice and following the guidance she provides.
Grapes are harvested manually then destemmed mechanically. Spontaneous fermentation with autochthonous yeast and in stainless steel vats that are automatically temperature controlled via water circulation. Macerated for 12 to 21 days, with spontaneous malolactic fermentation by the grape's own lactic acid bacteria in steel vats. Aged for 33 months in wooden barrel. Young wine is aged in 130 gallons tonneaux barrels, then progressively transferred to barrels of 260, 520, 780 and finally 1040 gallons. Before going to market, it ages another 15 months in bottle.