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Michele Satta Piastraia 2011

Other Red Blends from Tuscany, Italy
  • WE91
  • WS90
0% ABV
  • RP94
  • WE93
  • JS92
  • JS93
  • RP92
  • WE94
  • WS90
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Winemaker Notes

The color is intense ruby-red. Aromas of summer red fruit with notes of blueberry and blackberry, straw and green grass. On the palate, same explosive fruit corresponds to the aromas, with acore that is deep and solid that gives great drinkability to the wine.
Blend: 25% Merlot, 25% Syrah, 25% Sangiovese, 25% Cabernet Sauvignon

Critical Acclaim

All Vintages
WE 91
Wine Enthusiast
A blend of equal parts Sangiovese, Merlot, Cabernet Sauvignon and Syrah, this opens with aromas of mature plum, blackberry, mint, spice and underbrush. The palate delivers espresso, mocha, toasted oak, licorice and dried blackberry alongside firm tannins.
WS 90
Wine Spectator
Needs air to reveal its violet, cassis and raspberry flavors, which verge on jammy, yet remain juicy. Firm and long, with plenty of fruit and spice notes gracing the finish. Drink now through 2020.
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Michele Satta

Michele Satta

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Michele Satta, Tuscany, Italy
In 1982 Michele started his own winery, one of the first in Bolgheri, withnewly acquired vines from his previous employer. In this famous region ofTuscany, Michele rapidly earned respect and became known quickly as a vigneron. Michele even worked as a consultant for other properties in the early 1990s, including Ornellaia at which time Michele planted many of their vineyards. Michele has always been the local expert on the great terroir of Bolgheri and this is why his wines have been so well regarded in Italy.

Michele is a father of six (an example of his traditional roots), a farmer and a winemaker. He is an uncomplicated, sincere and humble man with very clear priorities; family and vines. While he is a traditionalist, he is also a non-conformist. This deferential character, when combined with a deep dedication to perfection, balance in the vineyards and great attention to detail in the cellar, produces Bolgheri wines that communicate the amazing uniqueness of this man and his terroir. Walking with giants is no easy feat, unless you are Michele Satta.

One of the most iconic Italian regions for wine, scenery and history, Tuscany is the world’s most important outpost for the Sangiovese grape. Ranging in style from fruity and simple to complex and age-worthy, Sangiovese makes up a significant percentage of plantings here, with the white Trebbiano Toscano coming in second.

Within Tuscany, many esteemed wines have their own respective sub-zones, including Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano. The climate is Mediterranean and the topography consists mostly of picturesque rolling hills, scattered with vineyards.

Sangiovese at its simplest produces straightforward pizza-friendly wines with bright and juicy red fruit, but at its best it shows remarkable complexity and ageability. Top-quality Sangiovese-based wines can be expressive of a range of characteristics such as sour cherry, balsamic, dried herbs, leather, fresh earth, dried flowers, anise and tobacco. Brunello expresses well the particularities of vintage variations and is thus popular among collectors. Chianti is associated with tangy and food-friendly dry wines at various price points. A more recent phenomenon as of the 1970s is the “Super Tuscan”—a wine made from international grape varieties like Cabernet Sauvignon, Merlot, Cabernet Franc and Syrah, with or without Sangiovese. These are common in Tuscany’s coastal regions like Bolgheri, Val di Cornia, Carmignano and the island of Elba.

Other Red Blends

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With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

HNYMICPIA11C_2011 Item# 164907