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
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
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
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
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.
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
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!
