Michele Satta
Giovin Re 2024
| Denomination | DOC Bolgheri Bianco |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Area | Tuscany (Italy) |
| Grape varieties | 100% Viognier |
| Aging | Aged in concrete, barrique and amphora; rests for 1 year in the bottle before being released for sale. |
- Grape variety and vintage: 100% Viognier, 2024 harvest, alcohol content 13%
- Vinification: whole bunch pressing and cold settling for 3 days
- Fermentation and maturation: divided between barrique and concrete, without malolactic fermentation
- Ageing: in concrete, barrique and amphora, with one year in bottle before release
- Profile: floral and apricot notes, savoury; ideal with lean fish and cheeses
Description
What kind of wine it is
Giovin Re is a still white wine of great complexity, created to enhance Viognier grapes. On the nose, it reveals broad floral nuances, aromas of apricot, balsamic hints of Mediterranean scrub and chalky mineral notes. On the palate, it elegantly balances a delicate softness with a pronounced salinity, ensuring an endless persistence. Its refined aromatic structure pairs ideally with lean fish dishes and cheese selections.
Where it comes from
This oenological expression originates in Castagneto Carducci, in the heart of the renowned Bolgheri region, a coastal area that imparts a distinctly Mediterranean character to the wines. Since the early 1980s, the Michele Satta winery has cultivated its vineyards following strict organic and sustainable practices. The favourable microclimate and meticulous soil care allow the vines to thrive, offering fruit in perfect balance between ripeness and freshness.
How it is produced
In the first week of September, the grapes reach ideal ripeness and undergo gentle whole cluster pressing. After cold settling, the must ferments in both cement tanks and barrels. The wine rests on the lees with regular bâtonnage, without undergoing malolactic fermentation. Ageing continues through the use of barrels, cement and amphora, optimally completed with a year of bottle ageing.
History and Curiosities
Giovin Re was born from a brilliant intuition Michele Satta had during the harvest: captivated by the extraordinary aromatic richness of the grapes, he decided to showcase this magnificent pure Viognier. The wine combines a love for Tuscany with the international vocation of the grape variety, taking shape through a refined maturation in amphora, barrique and concrete. It excludes malolactic fermentation and rests for a year in the bottle. Acclaimed by critics, it offers a superb palate, able to balance sweet notes and savoury flashes in an endless persistence.
Awards
-
2024
90/100
Decanter is a wine and lifestyle magazine, published monthly in around 90 countries. The magazine includes industry news, classic guides and advice on wine and spirits.
-
2024
93/100
James Suckling is an influential American wine critic and journalist who worked at Wine Spectator for 30 years. He left the magazine in 2010 to start his own website and guidebook (JamesSuckling.com). He specialises in Italian and Bordeaux wines.
Tasting notes
Perfume
Color
Taste
Serve at:
08 - 10 °C
Longevity:
05 - 10 years
- Start up year: 1983
- Oenologist: Giacomo Satta
- Bottles produced: 150.000
- Hectares: 30
I learned many aspects of agriculture, I learned that the land becomes hard when the wind blows; that there will be bad weather when the swallows fly low. I learned the cycle of the plant and why in certain areas of the field, plants struggle and in others, they do not. I learned that the peasant culture is an immense patrimony of unity with nature and patient respect of reality.
I decided to ride the wave of a boundless passion to start my own business and I took some old vines and their old cellar for rent. In the '83 the first harvest, and from that day on, a story that has grown step-by-step with the history of Bolgheri (1984 is the year of foundation of the Bolgheri DOC). I planted my first vineyard in ‘91 and then purchased the land that I could and I felt right to be able to make wine, from the grapes I had planted and produce my own bottles. In those years my experience grew not only of the land but also of the international wine culture, and I began travelling abroad. This widened knowledge and comparisons.
My wife Lucia joined me in this adventure and, along with the company's history, shared with me the growth of a beautiful and large family: infact six children were born, five daughters and one son.
Now two of them, Giacomo and Benedetta, curious and passionat, are personally part of this company: on the path of tradition while looking at the new, the journey of the second generation begins! Read more
| Name | Michele Satta Giovin Re Bianco 2024 |
|---|---|
| Type | White green still |
| Denomination | Bolgheri DOC |
| Vintage | 2024 |
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Grape varieties | 100% Viognier |
| Country | Italy |
| Region | Tuscany |
| Vendor | Michele Satta |
| Story | History and Curiosities Giovin Re was born from a brilliant intuition Michele Satta had during the harvest: captivated by the extraordinary aromatic richness of the grapes, he decided to showcase this magnificent pure Viognier. The wine combines a love for Tuscany with the international vocation of the grape variety, taking shape through a refined maturation in amphora, barrique and concrete. It excludes malolactic fermentation and rests for a year in the bottle. Acclaimed by critics, it offers a superb palate, able to balance sweet notes and savoury flashes in an endless persistence. |
| Origin | Bolgheri (Castagneto Carducci), Toscana, Italia |
| Harvest | First week of September |
| Fermentation | Until January |
| Production technique | Pressatura a grappolo intero; decantazione a freddo del mosto; fermentazione alcolica in parte in barrique e in parte in cemento; affinamento in cemento, barrique e anfora |
| Wine making | The grapes, harvested at full ripeness, are placed in the press as whole bunches. The must is clarified for 3 days at 5°C and then racked. After yeast inoculation, at the first signs of fermentation, the wine is transferred, half into barriques and half into cement tanks, where alcoholic fermentation takes place and the wine remains until January without undergoing malolactic fermentation. The frequency and duration of bâtonnage are determined through frequent tastings. Once blended, the wine rests for 2 months in stainless steel before bottling. |
| Aging | Aged in concrete, barrique and amphora; rests for 1 year in the bottle before being released for sale. |
| Allergens | Contains sulphites |