Toscana IGT Giovin Re 2024 Michele Satta

What kind of wine it is

Giovin Re by Michele Satta is a white wine from Tuscany made from 100% Viognier. It displays a harmonious and fresh style, supported by good persistence and an elegant, well-defined profile. Fermentation takes place in barriques and bottling is carried out without filtration to preserve the wine’s components and its expressive clarity.

Where it comes from

It originates in Tuscany, a broad regional context that allows for personal interpretations of the grape variety. Within this framework, Michele Satta establishes a precise identity by focusing on pure Viognier, where aroma and structure seek a natural balance. The territorial origin remains central, while winery choices guide the style towards a recognizable and coherent expression.

How it is produced

The Viognier grapes are harvested and manually selected, with close attention to the quality of the raw material. Winemaking involves fermentation in barriques, a choice that influences both consistency and overall aromatic profile. After fermentation, the wine is bottled without filtration and released after a further six months. It tends to reach its full expression in the following two years, when the various elements integrate more completely.

Tasting notes

It shows an intense straw yellow colour. On the nose it opens with apricot and citrus, with an elegant bouquet enriched by spicy notes of incense and hints of oriental flavours. On the palate it is harmonious and fresh, with a balanced progression and a pleasant persistence that prolongs sensations without weighing down the drink.

Food pairings

It pairs beautifully with grilled white meats, where freshness accompanies succulence and aromas enhance the grilled notes. It is also recommended with seafood and with flavourful, elaborate recipes based on vegetables and fish, thanks to a defined aromatic profile and a persistence capable of sustaining richer dishes.

When to serve it

It is already enjoyable after the maturation period before release, indicated as a further six months, when the profile is well defined. To best appreciate its evolution, it is ideal to consume within the following two years, during which it reaches full expression and further integrates its aromas and structure. Fermentation in barriques and bottling without filtration help support this evolution, offering lasting continuity.