# Giovin Re (2016)

- **Producer:** Michele Satta
- **Colour:** white
- **Type:** still
- **Grapes:** Viognier
- **Region:** Toscana, Italy
- **Style:** Classic
- **Alcohol:** 13.5%
- **Average price:** €38
- **Vegan:** Yes
- **Contains sulphites:** No
- **When to drink:** Now or Later
- **Serving temperature:** 10–12 °C
- **Aromas & flavours:** jasmine, peach, orange, apricot, honeysuckle, cloves, vanilla, honey, almond

## About this wine

Michele Satta's Giovin Re is a white wine from the Toscana IGT appellation, crafted from 100% Viognier grapes. Founded in 1983 by Michele Satta in Bolgheri, Tuscany, the winery is known for its innovative approach, blending traditional and modern winemaking to express the unique terroir. Satta is recognized for championing grape varietals less common in Bolgheri, such as Viognier, believing they offer distinct character. The 2016 vintage benefited from a cool and damp growing season in Tuscany.

## Interesting facts

- Michele Satta champions Viognier in Bolgheri, a region more famous for reds.
- The wine is fermented in a mix of old barriques, cement tanks, and amphorae.
- Harvesting occurs in two stages to capture different ripeness levels.
- The wine is vegan-friendly.

## Food pairing

The wine's medium+ body and aromatic complexity can stand up to richer seafood and poultry dishes. Its acidity can cut through the richness of creamy sauces and complement the sweetness of fruits, while its structure harmonizes with proteins.

## Wine making process

The Giovin Re begins with whole cluster pressing, followed by a 3-day decanting of the must at 5°C. Alcoholic fermentation occurs in a combination of old barriques, cement tanks, and amphorae, extending until January without malolactic fermentation. Batonnage is managed through frequent tastings. The wine is then aged for 6 months in bottle before release. Some sources suggest aging in used barriques, cement, and amphorae, with one noting 18 months in amphorae. Grapes are sourced from the Vignanova vineyard and harvested in two stages to capture varying ripeness levels.