Michele Satta
Bolgheri Superiore Piastraia 2023
| Denomination | DOC Bolgheri Rosso Superiore |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Area | Tuscany (Italy) |
| Grape varieties | 25% Cabernet Sauvignon, 25% Merlot, 25% Sangiovese, 25% Syrah |
| Aging | Aged in French oak barriques for 18–24 months, with about one fifth new wood. |
- Name and vintage: Bolgheri Superiore DOC Piastraia 2023, still red Tuscan wine
- Grape varieties: Cabernet Sauvignon, Cabernet Franc and Merlot from estate vineyards in Bolgheri
- Vinification: separate fermentations in concrete tanks with indigenous yeasts and manual punch-downs
- Ageing: 18–24 months in French oak barriques, with around 20% new wood
- Profile and serving: notes of red fruits and iodine hints; 14% ABV, serve at 14–16°C, decant for 1 hour
Description
What kind of wine it is
Piastraia Michele Satta is a still red wine from Tuscany that expresses the elegance of Bolgheri through a structured blend of Cabernet Sauvignon, Cabernet Franc and Merlot, aged in French oak barrels. Its aromatic profile reveals notes of raspberry and blackcurrant, accompanied by earthy hints and a distinct iodised minerality. On the palate, it is dynamic, supported by velvety tannins and a persistent savoury finish. This Bolgheri Superiore is ideal paired with red meats, game and mature cheeses.
Where it comes from
This Bolgheri Superiore originates in the evocative coastal landscape of Tuscany, the result of Michele Satta's careful agronomy. The grapes grow in selected estate vineyards, where the varieties find their ideal habitat thanks to the influence of the Mediterranean terroir. Vineyard management respects the natural balance of the vines, enhancing a precise territorial vocation that translates into an identity profile deeply rooted in the Bolgheri microclimate.
How it is produced
The harvest follows the full ripening of each variety. In the winery, the grapes ferment separately in truncated conical cement vats, using only indigenous yeasts. Extraction is calibrated according to the potential of the bunches through punching down and pumping over, followed by a slow post-fermentation maceration. After malolactic fermentation, the wine matures for a period between eighteen and twenty-four months in French oak barrels, partly new, to refine and elevate its structure.
History and Curiosities
Created in 1991 to showcase the exceptional Tuscan terroir, Piastraia has refined its elegant identity, evolving into the current harmonious blend of Cabernet Sauvignon, Cabernet Franc and Merlot. Since 2012, the winery has elevated this excellence to the prestigious status of Bolgheri Superiore, confirming its profound territorial vocation. The 2023 vintage demonstrates unparalleled mastery, celebrated by 97 points from James Suckling, which confirm its unmistakable profile, sought after by true enthusiasts of great labels.
Awards
-
2023
97/100
James Suckling is an influential American wine critic and journalist who worked at Wine Spectator for 30 years. He left the magazine in 2010 to start his own website and guidebook (JamesSuckling.com). He specialises in Italian and Bordeaux wines.
-
2023
95/100
The prestigious international wine guide from the renowned Robert Parker, the world's most experienced and trusted wine taster.
-
2023
93/100
Vinous is the online guide from Antonio Galloni, one of the world's leading wine connoisseurs.
Tasting notes
Perfume
Color
Taste
Serve at:
14 -16 °C
Longevity:
10 - 15 years
Decanting time:
1 hour
- Start up year: 1983
- Oenologist: Giacomo Satta
- Bottles produced: 150.000
- Hectares: 30
I learned many aspects of agriculture, I learned that the land becomes hard when the wind blows; that there will be bad weather when the swallows fly low. I learned the cycle of the plant and why in certain areas of the field, plants struggle and in others, they do not. I learned that the peasant culture is an immense patrimony of unity with nature and patient respect of reality.
I decided to ride the wave of a boundless passion to start my own business and I took some old vines and their old cellar for rent. In the '83 the first harvest, and from that day on, a story that has grown step-by-step with the history of Bolgheri (1984 is the year of foundation of the Bolgheri DOC). I planted my first vineyard in ‘91 and then purchased the land that I could and I felt right to be able to make wine, from the grapes I had planted and produce my own bottles. In those years my experience grew not only of the land but also of the international wine culture, and I began travelling abroad. This widened knowledge and comparisons.
My wife Lucia joined me in this adventure and, along with the company's history, shared with me the growth of a beautiful and large family: infact six children were born, five daughters and one son.
Now two of them, Giacomo and Benedetta, curious and passionat, are personally part of this company: on the path of tradition while looking at the new, the journey of the second generation begins! Read more
| Name | Michele Satta Bolgheri Superiore Piastraia 2023 |
|---|---|
| Type | Red still |
| Denomination | Bolgheri DOC |
| Vintage | 2023 |
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Grape varieties | 25% Cabernet Sauvignon, 25% Merlot, 25% Sangiovese, 25% Syrah |
| Country | Italy |
| Region | Tuscany |
| Vendor | Michele Satta |
| Story | History and Curiosities Created in 1991 to showcase the exceptional Tuscan terroir, Piastraia has refined its elegant identity, evolving into the current harmonious blend of Cabernet Sauvignon, Cabernet Franc and Merlot. Since 2012, the winery has elevated this excellence to the prestigious status of Bolgheri Superiore, confirming its profound territorial vocation. The 2023 vintage demonstrates unparalleled mastery, celebrated by 97 points from James Suckling, which confirm its unmistakable profile, sought after by true enthusiasts of great labels. |
| Origin | Bolgheri, Tuscany, Italy |
| Harvest | Early September (Merlot) to early October (Cabernet Sauvignon). |
| Fermentation | Approximately 20 days |
| Production technique | Separate fermentation of each variety in truncated conical oak vats with indigenous yeasts, with extraction through manual punching down and pumping over; malolactic fermentation in wood and concrete; ageing for 18–24 months in French oak barriques with about one fifth new wood. |
| Wine making | Each variety is fermented separately in 30 hl truncated conical oak vats with natural (indigenous) yeasts; extraction is carried out with manual punch-downs (initially twice a day, then once) and, if necessary, open pump-overs; racking off after about 20 days and direct transfer into barriques, with malolactic fermentation taking place in wood and cement; ageing for 18–24 months in French oak barriques with about one fifth new wood. |
| Aging | Aged in French oak barriques for 18–24 months, with about one fifth new wood. |
| Allergens | Contains sulphites |