Michele Satta Costa di Giulia

Grape varieties : Vermentino 60%, Sauvignon 40%. Vinification : The hand-picked grapes go straight into the press without destemming. Pressing is slow and soft. The must decants at a temperature of 4-5° for 2-3 days. It is then destemmed, brought to 13° and inoculated. Fermentation takes place at a very low temperature for a very long time, sometimes up to a month. Vermentino in steel and Sauvignon in concrete.