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Michele Satta - Superiore Piastraia2023

RED WINE

PUBLIC
May 2026
Prices and availability subject to confirmation
Michele Satta - Superiore Piastraia label
New
  • Producer Michele Satta
  • Blend Cabernet Franc
    Cabernet Sauvignon
    Merlot
  • Country Italy
  • Region Tuscany
  • Appellation Bolgheri
  • UPC 8 30294 00213 4

Reviews

James Suckling 97

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.

by AF, James Suckling , 2025

Vinous Media 93

The 2023 Bolgheri Rosso Piastraia is sensual and caressing right out of the gate. Soft contours wrap around a core of dark blue/purplish fruit. Floral and spice notes follow, along with a kiss of French oak that wraps it all together in style. Giacomo Motta used a bit more Cabernet Sauvignon in the blend and eliminated the Sangiovese, while retaining the Cabernet Franc that was introduced in 2022, all choices that exalt nuance.

by AG, Vinous Media , 2025

Wine Advocate 95

A blend of 60% Cabernet Sauvignon, 30% Merlot and 10% Cabernet Franc, the Michele Satta 2023 Bolgheri Superiore Piastraia is fermented and aged in barrique, with 40% new oak. This marks the first vintage of Piastraia produced without Sangiovese in the blend, signaling a notable stylistic evolution for the wine. The 2023 release (with a total of 26,000 bottles) shows sweet fruit notes of blackberry preserves backed by lightly integrated spice and smoke. Delivering terrific balance and poise, this wine represents a confident and successful effort from one of Bolgheri's founding winemakers.

by ML, Wine Advocate , 2026

Wine Enthusiast 94

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.

by DC, Wine Enthusiast , 2026

Technical Details

Ageing

Maturation in French barriques with 40% new wood for a time between 12 and 18 months.

Harvest

Beginning of September (Merlot) to end of September.

Vineyard

Torre, Poderini, Vignanova, i Castagni, Vigna al botro.

Vinification

Each variety fermented separately in cement casks truncated conical cement casks of 30 hl. The yeasts are exclusively spontaneous. Extraction during the peak of fermentation varies according to the potential of the grapes, as does the post-fermentation maceration, which can last up to 20–25 days. Malolactic fermentation takes place in wood and cement. After two to three days of open pump-over, only one pump-over per day is carried out closed. With frequent tastings, the moment of racking is carefully chosen (usually after about 20 days), after which the wine goes directly into barriques to carry out malolactic fermentation.