Winemaker Notes
A wine that incarnates the spirit of the Tuscan terroir. It is aged for 18 months in barriques and at least for 24 months in bottle and it expresses itself with notes of fruits jam and Mediterranean spices, noble woods and balsamic herbs. On the palate is structured, full-bodied, balanced and very persistent.
Blend: 25% Cabernet Sauvignon, 25% Merlot, 25% Sangiovese, 25% Syrah
Professional Ratings
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James Suckling
An intense wine with vibrancy and style. On the nose it shows bright cassis, bramble fruit, eucalyptus, balsamic, graphite, minerals and hints of leather and tobacco. Soft palate with silky, velvety tannins, crisp acidity and a long, chewy, savory finish. The first vintage with 10% cabernet franc.
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Decanter
Refined and poised, Piastraia is always a pleasure to taste. A dense, ripe core of salted plum and spices with a slightly creamy undertone are surrounded by layers of energetic red and black berries and floral lift. Structural elements give shape without standing in the way, and some woody notes suggest it needs a bit more time to fully harmonise. A solid buy.
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Jeb Dunnuck
Boasting a bright red color, the 2022 Piestraia is lifted and herbaceous, with notes of medicinal herbs, redcurrants, tobacco leaves, and dried earth. The palate is focused and fresh, with good ripeness to balance it out and a weightless feel. It has finely coiled tannins, refreshing, ripe acidity, and a very elegant and graceful mineral finish. This highly appealing wine should age gracefully and improve over the coming 15 or more years.
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Wine Enthusiast
The nose is simultaneously savory, sweet and festive, thanks to aromas of dark macerated fruit and spices, plus undertones of sweet tobacco and vanilla. Those notes all continue onto the palate, which is vanilla whipped cream atop a slice of chocolate cake, accompanied by the last, sweet smoke of a cigar going out and an espresso.
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Robert Parker's Wine Advocate
The Michele Satta 2022 Bolgheri Superiore Piastraia, a blend of 50% Cabernet Sauvignon, 30% Merlot, 10% Cabernet Franc and 10% Sangiovese, comes from 20-year-old vines planted on limestone soils with clay and pebbles, facing west at 90 to 120 meters above sea level. The wine shows dark fruit alongside savory notes of tobacco and toasted spice, followed by a touch of cinnamon sweetness that rounds out the profile.
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Wine Spectator
Savory notes of cedar, wild herbs and tobacco mingle with plum, blackberry and black currant. This dense red is sleek, and the long finish is driven by vivid acidity. Cabernet Sauvignon, Merlot, Sangiovese and Cabernet Franc. Best from 2027 through 2040. 1,800 cases made, 700 cases imported.
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.
With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended red 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 resulting in a wide variety of red wine styles. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a red wine blend 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.
How to Serve Red Wine
A common piece of advice is to serve red wine at “room temperature,” but this suggestion is imprecise. After all, room temperature in January is likely to be quite different than in August, even considering the possible effect of central heating and air conditioning systems. The proper temperature to aim for is 55° F to 60° F for lighter-bodied reds and 60° F to 65° F for fuller-bodied wines.
How Long Does Red Wine Last?
Once opened and re-corked, a bottle stored in a cool, dark environment (like your fridge) will stay fresh and nicely drinkable for a day or two. There are products available that can extend that period by a couple of days. As for unopened bottles, optimal storage means keeping them on their sides in a moderately humid environment at about 57° F. Red wines stored in this manner will stay good – and possibly improve – for anywhere from one year to multiple decades. Assessing how long to hold on to a bottle is a complicated science. If you are planning long-term storage of your reds, seek the advice of a wine professional.
An outstanding wine region made famous by Marchese Mario Incisa della Rocchetta, who planted Cabernet Sauvignon vines for his own consumption in 1940s on his San Guido estate, and called the resulting wine, Sassicaia. Today the region’s Tuscan reds are based on Cabernet Sauvignon and Merlot, which can be made as single varietal wines or blends. The local Sangiovese can make up no more than 50% of the blends. Today Sassicaia has its own DOC designation within the Bogheri DOC appellation.