Denomination: Orcia DOC
Alcohol content: 13.5% Vol.
Grape variety: 90% Sangiovese – 10% Merlot

There are two Saltamacchia vineyards, divided by the Tuscan green scrub (hence the name "Saltamacchia") and covering a total area of approximately 1 hectare. The vineyards are located on a clayey soil very rich in calcareous lithoids and sediments of marine origin from the Mio-Pliocene age and volcanic rocks linked to the Pleistocene activity of Mount Amiata. The characteristics of the soil and the precision management aimed at maximum quality lead to a very low yield, between 40 and 50 quintals per hectare.
The time of harvesting the grapes is determined by their optimal ripeness, and therefore can vary from year to year, generally between mid-September and the end of October. The grapes are selected and harvested at a maximum temperature of 20°C. This is followed by sorting and maceration in cement vats at low temperature. Depending on the seasons, a portion of unstemmed grapes is kept. After maceration, the vini?cation operations are carried out (mainly punching down and delestage) for two, or up to three, weeks. The masses are subjected to a second maceration for another 15 - 25 days, before the wine is decanted into wood. The subsequent refinement is done in 500 liter French and Austrian oak tonneaux for a period of 12 to 16 months, with further refinement in the bottle for at least six months.