In the glass
Aroma: yellow peach, acacia honey, vanilla pod, fresh almond, brioche
Palate: ripe pear, patisserie cream, soft mousse, yellow apple
Bellavista's single-vintage Satèn, 100 percent Chardonnay, bottled at the softer 4.5 bar of pressure with 48 months on lees. Yellow peach, acacia honey and a silky mousse.
What it pairs with
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Risotto allo zafferano
Find risotto allo zafferano on TableJourney →
Saffron's lacquered finish meets the wine's yellow apple and patisserie cream; the soft mousse handles the Carnaroli starch. -
Quaglia ripiena al forno
Roasted quail's nutty fat finds a foil in the wine's vanilla and brioche; the soft mousse cushions the bird. -
Tarte au citron
Lemon dessert with shortcrust pairs with the wine's acacia honey and fresh almond; brut dosage keeps it from cloying.
History
One of the wines that helped define the Satèn category before its 1995 codification. Bellavista's Satèn sits in the Vintage tier of the cellar, single-vintage with 48 months on lees.
- 1984 — First Bellavista Satèn vintage
- 1995 — Satèn category codified in the Franciacorta DOCG disciplinare
Facts
- Producer
- Bellavista
- Grapes
- Chardonnay (100%)
- Classification
- DOCG Franciacorta Satèn
- Oak
- Vinified partly in small oak barrels; minimum 48 months on lees in bottle; bottled at 4.5 bar of pressure
- ABV
- 12.5%
- Price
- EUR 55 to 75 at retail
- Drinking window
- 0-10 from disgorgement
- First vintage
- 1984
- Vegan
- Yes (no animal-derived fining)
Frequently asked about Bellavista Vintage Satèn
What does Bellavista Vintage Satèn taste like?
Yellow peach, acacia honey, vanilla pod, fresh almond and brioche on the nose; ripe pear, patisserie cream, soft mousse and yellow apple on the palate. Medium-bodied with medium acidity and a long finish.
What is a Satèn?
A Franciacorta DOCG category made only from Chardonnay (with optional Pinot Bianco) and bottled at the softer 4.5 bar of pressure, producing a silkier mousse than the 5 to 6 bar of a standard Brut.
When should I drink Bellavista Vintage Satèn?
Drink from release to 10 years from disgorgement. The silky mousse and patisserie aromatics are at their best between 2 and 7 years from disgorgement.