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November 2024 1117

Michele Satta - Bolgheri Rosso

2021
Producer
Michele Satta
Blend
30% Cabernet Sauvignon
20% Merlot
30% Sangiovese
10% Syrah
10% Teroldego
Country
Italy
Region
Tuscany
Appellation
Bolgheri
UPC
830294009102
Red Wine
Verified Stock
83517-21
Product Ratings
Jeb Dunnuck 91pt

The 2021 Bolgheri Rosso will be released in January of 2023 and is a blend of all the red grapes that the estate works with. It is a deep ruby hue, with primary aromas of red cherry candy, black pepper, and sage. Medium to full bodied and ripe with sunny red berries, raspberry, crushed violets, and turned earth, it is juicy upfront and through the mid-palate, with emerging tannins that are ripe but certainly present.

by Jeb Dunnuck, 2023
James Suckling 91pt

Floral with orange blossom and lemon zest aromas that follow through to a medium body with fine tannins and a crisp and delicious finish. Attractive energy and agility. Cabernet sauvignon, merlot, sangiovese, syrah and teroldego.

by James Suckling, 2023
Wine Advocate 90pt

The Michele Satta 2021 Bolgheri Rosso is a blend of Cabernet Sauvignon, Sangiovese, Merlot, Syrah and Teroldego that marches to a different drum. You get the softness of the last three grapes listed and an almost alpine-like quality of the Teroldego with mineral tones. The Sangiovese, which represents one-third of the blend, offers softness and silkiness to the palate. This is the proverbial pasta with meat sauce wine.

by Wine Advocate, 2024
Wine Spectator 90pt

This red starts out supple, before a light dusting of tannins signals the finish. Boasts black cherry, blackberry, iron, earth and herb flavors that prevail. A bit compact now. Cabernet Sauvignon, Sangiovese, Merlot, Syrah and Teroldego.

by Wine Spectator, 2023

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

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.

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.

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.

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.