“Piastraia” Bolgheri Superiore DOC 2022 · MAGNUM in gift box

Michele Satta | Tuscany
Michele Satta | Vigna al Cavaliere 61 | IT 57022 Loc. Castagneto Carducci

09493022 · 0,75 l · 129,33 €/l · Price (DE) incl. VAT, excl. Shipping1 unit available

It was in 1991 that Michele Satta planted his first vineyard with a visionary blend: Merlot, Cabernet Sauvignon, Sangiovese and Syrah. A blend designed both to pay tribute to Bolgheri's established Bordeaux-style excellence and to combine the Tuscan elegance of Sangiovese with the Mediterranean complexity of Syrah. Three years later, in 1994, Piastraia was born – the wine that changed everything and catapulted Michele Satta into the ranks of Bolgheri's great producers. The name derives from the chestnut trees that surround the vineyard – "Piastraia" refers to the characteristic layer of chestnut leaves that covers the ground. But it is more than just a name: it is the embodiment of a philosophy that combines international stature with a Tuscan soul. Almost three decades after the first vines were planted, Piastraia has found its definitive form. Since 2012, it has proudly borne the designation "Bolgheri Superiore" – a tribute to vineyards that have reached their full complexity after two decades. From the 2019 vintage onwards, Satta removed Syrah from this blend to give space to the pure essence of Bordeaux varieties and Tuscan Sangiovese.

In the glass, it displays a deep, intense red colour. The nose entices with dark, macerated fruits and spices, underpinned by sweet tobacco and vanilla – aromas that unfold on the palate into a feast for the senses. On the palate, Piastraia 2022 is like vanilla cream on a slice of chocolate cake, accompanied by the sweet smoke of a dying cigar and a perfect espresso. This hedonistic complexity is underpinned by an elegant structure – full-bodied and refined, with perfectly integrated tannins and remarkable depth.  It is a wine with a potential ageing life of more than 20 years, yet one that already reveals its full splendour today. Michele Satta's personal triumph – the perfect synthesis of international stature and Mediterranean soul, a Bolgheri Superiore that not only bears its name but truly deserves it. SUPERIORE.DE

"A charismatic bouquet of ripe forest fruits, blossoms and toasted nuts; a smooth palate with velvety tannins, plenty of polish and richness, as well as freshness and minerality; the finish shows great promise." Vinum

"A dark, shimmering ruby red. Elegant on the nose with notes of blackcurrant, pepper and paprika, as well as slightly meaty, earthy undertones. From the very first sip, it unfolds velvety yet assertively across the palate with good structure, offering harmonious, concentrated fruit, firm tannins and great length." Falstaff

"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." Wine Spectator

"The nose is simultaneously spicy, sweet and festive, thanks to aromas of dark macerated fruits and spices, as well as undertones of sweet tobacco and vanilla. These notes continue on the palate: vanilla whipped cream on a slice of chocolate cake, accompanied by the final, sweet smoke of a dying cigar and an espresso." Wine Enthusiast

"The refined and well-balanced Piastraia is always a pleasure to taste. A dense, ripe core of salted plums and spices, with a slightly creamy undertone, is enveloped by layers of vibrant red and black berries and floral notes. Structural elements give it shape without getting in the way, and some woody notes suggest it still needs a little time to come fully into its own. A sound purchase." Decanter

"An intense wine full of vibrancy and style. On the nose, it reveals bright notes of blackcurrant and blackberry, eucalyptus, balsamic, graphite, minerals and hints of leather and tobacco. On the palate, it is smooth with silky, velvety tannins, crisp acidity and a long, spicy finish. The first vintage to contain 10% Cabernet Franc." James Suckling