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: 60% Cabernet Sauvignon, 30% Merlot, 10% Cabernet Franc
*There are two possible label colors for the 30th Anniversary bottling. You may receive either of these two labels featured above. Specific labels cannot be requested.
Professional Ratings
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James Suckling
A restrained wine with aromas of eucalyptus, milk, mint, cedar and Mediterranean herbs. Full-bodied with velvety, ripe and elegant tannins. A lot of meatiness on the palate, with a tobacco aftertaste. Freshness up to the meaty and savory finish. Cabernet franc, cabernet sauvignon and merlot. It will be released in 2026. Try it then.
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Jeb Dunnuck
The 2023 Piastraia pours a deep, saturated red hue and opens with a brooding aromatic profile of licorice, olive, toasted cedar, dark chocolate, and black cherry. Full-bodied yet without heaviness, it shows plush, velvety tannins and a well-integrated structure that carries through the long finish. A blend of Cabernet Sauvignon, Cabernet Franc, and Merlot, this wine has evolved stylistically into a more classic Bolgheri expression. On a second tasting, it reveals even greater refinement and complexity, with impressive depth balanced by a sense of weightlessness.
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Wine Enthusiast
The nose opens floral and sweet,with aromas of rose petals, hibiscus, mandarin blossoms, ripe blackberries, and black cherries, then pepper and graphite come in for balance. The palate sprinkles flaky Maldon salt over blackberries and orange slices before the salinity takes over on a bright finish.
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.