SATIFOL  |  VINO DI UVE STRAMATURE

Satifol means “are you crazy?” in Piedmontese dialect.

It’s our grandfather Aldo’s exclamation when he discovered grapes covered 

with ‘noble rot’ (Botrytis cinerea) during the harvest in mid-November. 

He’s still convinced that making wine with botrytised grapes is crazy!

VINEYARDS

Near the winery well exposed to the wind. Elevation: 300 metres above sea level

VINES AND SOIL
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0.5 hectare: vines of approximately 30 years of age on Lequio formations (grey marl alternating with sand layers).

GRAPE VARIETY

Celebrated Piedmontese autochthonous grape variety.

HARVEST
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Hand-picked late, after mid-November.

VINIFICATION

Depending on the year, the grapes for this wine overripen either on the vine or in crates. The grapes are soft pressed.
The lengthy, slow fermentation takes place in stainless steel vats at 15-16° C, giving the yeasts time to work.
Elevage varies–in some years it is 50% in wood and 50% in stainless steel vats; in other years, only in stainless steel. Bottle-ageing always follows.

PRESENTATION
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Available format: 0.375 l
Alcohol content 13-15% by volume (depending on the vintage)
Brilliant straw yellow colour with intense gold highlights. Complex and inviting, the nose radiates notes of yellow flowers, acacia flowers, honey, and the scent of dried fruits, 
such as apricot and pear. The finish is long, enveloping, and warm, confirming the sensations of the nose.

WHEN

Always: as soon as it is bottled, for the aromas 
and acidity. After some time has passed: to seal in intensity and voluptuous sweetness.

HOW
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Store in a dark, dry place at a constant temperature  below 20° C. Serve at 14°-16° C in a smaller glass with a wide bowl  to develop aromas and channel them towards the nose.

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CLASSIC PAIRING

Serve at the end of a meal with dessert. With Piedmontese traditional desserts, but not only these. Our suggestion: bunèt (Piedmontese chocolate pudding) with amaretti (almond biscuits), torrone (nougat), pastiera napoletana (short crust with sweetened ricotta) and baba au rhum! It’s not unusual to find it served at any meal.

UNUSUAL PAIRING
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Virtuoso with savoury snacks.
Amiable and enveloping with fegato alla veneziana (liver in the Venetian style). Sip it with dried fruit (sweet or savoury) 
or hazelnuts, cashews, dried currants, peaches or apricots. And with Roquefort?
Try it!

THE WINEMAKER TELLS