Michele Satta - Bolgheri Rosso2019
30% Cabernet Sauvignon
This wine is the expression of the vineyard (about 20 hectares) I planted in these last years thinking about the project “Bolgheri”, that is to improve the characteristics of this terroir for a red wine with great character and pleasure. All the grapes are cultivated with traditionally and with care, in a high density vineyard (about 6,000 plants/ha) where I particularly respect the natural balance. During the harvest I select with manual work the grapes perfectly maturated and I make the fermentation without artificial yeasts, then manual submersions of the cap of the wine are carried out and pumping over procedures. After 12 months in barriques the wine is bottled and remains in our cellar for 6 months before being sold.
Among the infinite rows of vines that run across the undulating hills of Piedmont are the four wineries of Ceretto, a wine and spirits company in its third generation. Founded by Riccardo Ceretto in 1937, the highly respected firm is now run by his sons, Bruno and Marcello (dubbed the “Barolo Brothers”) who in the 1960s began raising Ceretto’s profile and expanding its holdings. Now their sons and daughters are at the helm of the Langhe DOC company, which holds a total of 120 hectares of land that are the birthplace of an array of elegant still wines, sparkling wines, dessert wines, and spirits.
This pretty Bolgheri Rosso has an intense ruby red color with intense and fresh notes of red and black fruit with perceptions of scents of leather and tobacco. The palate is wonderfully harmonious and accessible, fresh fruity with a solid backbone of tannin, finishing with persistence and elegance.
Food pairing: Main dishes featuring red meat, white meats, meat or mushroom-based pasta or rice dishes.
Grape varieties: Sangiovese 30%, Cabernet Sauvignon 30%,Merlot 20%, Syrah 10%, Teroldego 10%
Harvest: period from the beginning of September (Merlot) to first of October (Cabernet Sauvignon)
Vineyards: Torre, Vignanova, Poderini, Campastrello
Fermentation takes place in steel tanks using natural yeasts. Initially with two pumping over procedures per day and in a second time only one according to how the extraction proceeds. Also the duration of maceration is estimated on the basis of frequent tasting. After the malolactic fermentation that naturally takes place in November the various vinifications are assembled and start their fining. Fining 12 months, partly in large oak casks (30 hl), partly in 3, 4 and 5 year old barriques.