Logo Azienda Agricola Michele Satta

Wines

"The wine however is the grape that changes, it is always that grape there that becomes another thing,
extraordinarily more suggestive, remarkably better, or in some cases becomes really better and different in time,
inebriates you a little, it opens one heart space.
It is your harvest, everything you worked for and that's left : in my opinion, this implicitly suggested
that great passion-companionship that wine has been in our entire civilization."
Michele Satta
 
I Castagni Bolgheri Superiore doc

I Castagni Bolgheri Superiore doc

The name originates from the fact that on this land proved to have ideal conditions for developing some chestnut trees. This also gave the name to its own town Castagneto Carducci. The exceptional characteristics of freshness of this vineyard surprise us with a production of grapes, Cabernet Sauvignon, Syrah and Teroldego, which always arrive to a good maturation slightly delayed compared to other vineyards but then return to tasting a depth and freshness of sensations truly "superior". After 24 months of rest in oak barrels and a further long aging we present what we believe to be the ultimate expression of the Bolgheri character: strength, longevity, elegant and fresh tannins and an extraordinary freshness.
I Castagni Bolgheri Superiore doc
 
Piastraia Bolgheri Superiore doc

Piastraia Bolgheri Superiore doc

In '91 I planted my first vineyard with Cabernet Sauvignon, Sangiovese, Syrah and Merlot, to reaffirm the established expression of the Bordeaux vineyards, the dominant choice in Bolgheri, to win the favor of the new international market and with the will to express the Mediterranean character of the Tuscan coast with the best expression of elegance and complexity of Sangiovese and Syrah. The assiduous care of the vineyard, the manual harvest from the best parcels at the right time of ripeness, the separate vinification of each variety in small oak barrels, the aging in oak barrels for at least 18 months of the best selections and the average age of vineyards that is now over 20 years, give to Piastraia the prestige and the honor to win the mention of Superior.
Piastraia Bolgheri Superiore doc
 
Costa di giulia Bolgheri Bianco doc

Costa di giulia Bolgheri Bianco doc

This wine which was originally produced from 100% Vermentino, underwent a slight change in 1997 with the inclusion of Sauvignon Blanc, which had been planted in 1995. I planted the Sauvignon Blanc with the conviction that the soil here in Bolgheri was capable of producing even greater white wines, richer, fruitier and longer on the palate. Headband or bow method, undergoing a green harvest with all work in the vineyards completed by hand.
The strictest of care was given to the vines during the maturation of the fruit, an advantage that one enjoys as a small producer. The wine underwent a natural decantation of the refrigerated must, followed by fermentation, temperature controlled, consistently at 20°Centigrade. Without fining, the wine is filtered and bottled in February following its malolaclic fermentation.
Costa di giulia Bolgheri Bianco doc
 
Cavaliere Toscana igt

Cavaliere Toscana igt

Cavaliere is now recognized as one of the most interesting expressions of Sangiovese in Tuscany. The vineyards planted with rational criteria (6000 plant ha and a conscious choice of clones or of mass selections) are grown with care and respect for the naturaI balance.
After an initial harvesting, I leave one / two bunches per plant for a further maturation that will give then the selection of the Cavaliere.
Aging in oak 2nd/3rd passage up to 24 months. The natural qualities of this wine are great elegance, very pleasant to drink, with refined aromas, persistent, never aggressive.
Cavaliere Toscana igt
 
Syrah Toscana igt

Syrah Toscana igt

In 1991 I planted the first vineyard of Syrah. The choice of Syrah stemmed from the will to represent to the maximum the own aromatic complexity of our Mediterranean terroir, as well as to realize a personal identification with some great wines from the Rhone. Knowing that the average age of the vineyards would need to be of at least over 15 years, I patiently awaited their sojourn, in order to bring out to the maximum each and every characteristic of this inexhaustible grape. Grapes are harvested al full maturation, maceration and fermentation take place in big wooden barrels with the cap of the wine pushed down by hand several times per day for about 20 days. Following the pressing, the wine goes in to barriques, 1/4 of first passage, where the wine rests for 12 months.
Syrah Toscana igt
 
Giovin Re Toscana igt

Giovin Re Toscana igt

This wine was born thanks to a sudden intuition tasting, during the harvest, the Viognier grape present in the farm. For the first time I made white grapes fermented in wood using barriques already used cleaned and polished.
With no additions or yeasts or finings the wine is left on the dregs until the beginning of May and then it is bottled without filtering. After twelve months it's on sale and reaches its full expression in the following two years.
Great matching with flavourful salty and spicy dishes.
Giovin Re Toscana igt
 
Bolgheri Rosso doc

Bolgheri Rosso doc

This wine is the expression of the vineyard 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 ancient attentions and 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, remaining on the skins for at least two weeks. After 12 months in barriques the wine is bottled without filtering.
Bolgheri Rosso doc
 
Bolgheri Rosato doc

Bolgheri Rosato doc

Produced with a high percentage of Sangiovese, this wine expresses the natural qualities of the zone with its sensational flavours rich and complex.
A wine of harmonious balance, persistent with a soft fruity expression on the palate. Short skin contact of a maximum of three hours time is observed (time period might be less as decided upon when the fruit arrives into the cellar). The wine is then treated similarly to the white wines, with a temperature controlled fermentation, followed by a decantation without fining. Perfect aperitif it goes very well with the whole mediterranean cuisine.
Bolgheri Rosato doc