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Michele Satta

Michele Satta Giovin Re 2023

White green still

Organic and sustainable
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Regular price €42,00
Regular price €42,00
List price: Indicates the price of the product before the start of the promotion
Sale price
Sale Sold out
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€504,00

12 bottles

€252,00

6 bottles

€126,00

3 bottles

Immediate availability
Denomination Toscana IGT
Size 0,75 l
Alcohol content 13.5% by volume
Area Tuscany (Italy)
Grape varieties 100% Viognier
Aging Matured in cement, barriques and amphora. It ages 1 year in the bottle before being marketed.
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Description

A wine born of a sudden intuition. This sudden intuition came across while tasting the grapes at harvest time and finding the Viognier's aromatic richness extraordinary. Vinified in purity, the 'Giovin Re' confirms its value year after year.

Awards

  • 2023

    93

    /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.

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Perfume

Perfume

Ample and elegant, with infinite floral variations, then apricot, nectarine, tropical fruit, hints of citrus, balsamic tones of Mediterranean marine scrub, powdery, camphorated sensations and chalky mineral notes.

Color

Color

Straw yellow with golden reflections.

Taste

Taste

The palate is superb, with sweet notes alternating with fresh and saline flashes. Interminable persistence.

Serve at:

10 - 12 °C.

Longevity:

05 - 10 years

Full Bodied and Aged White Wines

Producer
Michele Satta
From this winery
  • Start up year: 1983
  • Oenologist: Giacomo Satta
  • Bottles produced: 150.000
  • Hectares: 30
My arrival in Castagneto Carducci is "coincidental." I came from Varese, and I was on vacation with my dad, an engineer, Sardinian surname and chromosomes, and my mother, a teacher, when I received a job offer from the owner of a local farm. I had just enrolled at the University of Agriculture of Milan (I graduated four years later in Pisa) and immediately with my first internship in October 74, I started with the harvest! My job was cleaning, serving the most humble tasks, watching and more watching, studying and working.

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!
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Fish
Cheese
White fish

Name Michele Satta Giovin Re 2023
Type White green still
Denomination Toscana IGT
Vintage 2023
Size 0,75 l
Alcohol content 13.5% by volume
Grape varieties 100% Viognier
Country Italy
Region Tuscany
Vendor Michele Satta
Harvest The first week of September.
Wine making The grapes harvested when fully ripe are placed in the whole cluster press. The must decanted 3 days at 5 degrees and racked. After inoculating the yeasts at the first signs of fermentation, the wine is racked half into barriques and half into concrete. Here it undergoes alcoholic fermentation and remains until January without malolactic fermentation. The frequency and duration of bâtonnage are assessed through frequent tastings. Once assembled, it stays 2 months in steel before bottling.
Aging Matured in cement, barriques and amphora. It ages 1 year in the bottle before being marketed.
Allergens Contains sulphites