COLOUR
White
TYPE
Still
VINTAGE
2019
GRAPE
Vermentino, Sauvignon Blanc
PRODUCER
Michele Satta
REGION
Toscana
CHARACTERISTICS
Body
Medium
Sweetness
Dry
Acidity
Medium - High
Finish
Medium - Long
Intensity
Mid - Pronounced
AROMAS & FLAVOURS
ABOUT THIS WINE
The Costa di Giulia Bolgheri Bianco from Michele Satta is a white wine from the Bolgheri DOC appellation in Tuscany, Italy. It is a blend primarily of Vermentino with Sauvignon Blanc, with the exact percentages varying slightly by vintage. This wine holds historical significance as one of the first white wines produced in the Bolgheri region, a territory more commonly associated with red wines. Michele Satta, a pioneer in Bolgheri since the early 1980s, established this wine to explore the potential of white grape varietals in the area. The vineyard from which the grapes are sourced is named 'Costa di Giulia'. The estate has been farming biodynamically since 2015 and received organic certification in 2018. The wine is recognized for its notable aromatic personality and its capacity for aging and evolution.
ALCOHOL
13.0%
AVG. PRICE
€29
STYLE
Classic
SULPHITES
YES
When to drink
Now or Later
Ideal temperature
10-12°C
INTERESTING FACTS
Fact 01
One of the first white wines produced in Bolgheri.
Fact 02
Blends Vermentino with Sauvignon Blanc since 1997.
Fact 03
Known for its surprising ability to evolve over time.
Fact 04
Estate has been farming biodynamically since 2015.
FOOD PAIRING
Read more
WINE MAKING PROCESS
The winemaking process for Costa di Giulia Bolgheri Bianco begins with hand-picked grapes, which are pressed directly without destemming using a slow and soft method. The resulting must undergoes cold decanting for 2-3 days at 4-5°C. Fermentation is initiated at 13°C and proceeds at very low temperatures for an extended duration, sometimes lasting up to a month. Vermentino grapes are fermented in stainless steel tanks, while Sauvignon Blanc grapes ferment in concrete tanks. Following fermentation, the wine matures in stainless steel tanks on its fine lees for about six months. It is then filtered and bottled before Easter, with its full expression developing after the summer.
