Lest you worry that the almost freakishly eco-friendly (carbon-negative, biodynamic, an energy autonomous cellar...) Salcheto was *too* modern, *too* focused on value (if you've tried the $15 'Biskero', you know they do value better than most), one taste of 'Salco' will rid you of that notion. Sourced from their most mature plots, Salco's complexity is derived from the Prugnolo Gentile clone and its tendency to reach slight (welcome) overripeness with ease. Aged in a combination of large and small oak for 2 years, and then in the cellar for another 4, the final product is nothing short of extraordinary: cedar, saddle leather, elegant minerality, ripe cherry, and core of sweet dark fruit.
