Michele Satta - Bolgheri Rosso 2020 | Monsieur Touton Selection

Tasting notes

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.

Description

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.

Estate

An important difference between Michele Satta and other big names like Ornellaia or Sassicaia is that the determined and very likeable wine producer in Bolgheri runs the oldest winery that belongs to a winemaker. Satta founded its winery in Castagneto Carducci at a time when grape growing in the Tuscan region was in its infancy and great successes were still to come. The path taken by the innovative winemaker was new in Bolgheri at the time. Thus he, supported by his wife Lucy from the very beginning in his decisions, not only focused on the international varieties Cabernet, Merlot and Syrah, but also on the noble Sangiovese vine.

Technical data

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

Vinification

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.

Italy Tuscany Bolgheri