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Michele Satta - Costa Di Giulia Bianco 2018
- Producer Michele Satta
-
Blend
30% Sauvignon Blanc
70% Vermentino - Country Italy
- Region Tuscany
- Appellation Bolgheri
- UPC 830294003186
Tasting notes
Presents a light yellow color with straw reflexes. On the nose, aromas of flowers, white peach and a slight hint of toasted vanilla. Wonderful mineral notes make this a round and weightier wine with a pleasant finish.
Description
This wine, which was originally produced from 100% Vermentino, underwent a slight change in ‘97 with the inclusion of Sauvignon Blanc, which had been planted in 1995. I planted the Sauvignon Blanc with the affirmation that the soil here in Bolgheri was capable of producing even greater white wines, richer, fruiter, and longer on the palate.
The vines are trained on the Guyot method, undergoing a Spring pruning with all work in the vineyards completed by hand. The strictest of care is given to the vines during the maturation of the fruit, (an advantage that one enjoys as a small producer). The wine undergoes a natural decantation of the refrigerated must, followed by fermentation, temperature controlled. The wine is filtered and bottled in Spring after a rest on the fine lees. The remarkable aromatic personality and the great structure are enhanced in the evolution, so I suggest to drink it from the second year.
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.
Vinification
The grapes manually harvested go in the press without being de-stemmed. The pressing is slow and soft. The must is decanted at 4-5° for 2-3 days. After that wine is removed from its lees, temperature is taken to 13° and inoculated. The fermentation takes place at very low temperature for a very long time, sometimes up to a month. Fining: in steel tanks on the fine lees for about 6 months. It is filtered and bottled before Easter, but its full expression takes place after the summer.
