Toscana IGT Solaia 2019 Antinori 75 cl

Description

History

From the sunniest wedge of land on the entire estate. Produced with the best grapes available, with the best winemaking techniques and with years of research, experience and improvement. This is Solaia for Antinori. This vintage received 100/100 from Robert Parker’s Wine Advocate and 100/100 from James Suckling. Produced only in the best vintages, the first was made in 1978, initially it was a blend of Cabernet Sauvignon and Cabernet Franc. Subsequently, approximately 20% of Sangiovese was added and the relationship between Franc and Sauvignon changed. The Tignanello estate is located in the heart of the Chianti Classico area, halfway between the Val di Greve and Val di Pesa and covers a total of 319 hectares, of which 127 are vineyards. Surely the two most renowned and well-known vineyards of the estate for the importance of the wines of the same name that are produced from them are the Tignanello vineyard and the Solaia vineyard which arise on land deriving from very ancient marine marls which give complexity and aging potential to the final product . Furthermore, thanks to the specific microclimate, the vineyards enjoy warm days and cool nights during the growing season. In this context Solaia and Tignanello are produced, which have been defined by the international press as “among the most influential wines in the history of Italian winemaking”. According to the Antinori family, they represent “a continuous challenge and a never-ending passion”. The vineyards of Tenuta Tignanello are planted mainly with Sangiovese and non-traditional varieties such as Cabernet Sauvignon and Cabernet Franc.

Grapes used

Cabernet Sauvignon 75%

Cabernet Franc 5%

Sangiovese 20%

Production method

The grapes were selected in the vineyard and also after harvesting on the sorting table; this meticulous attention has ensured that only the perfectly intact and qualitatively most suitable grapes enter the conical tanks suitable for fermentation. Even during the fermentation process, the temperature and the degree of extraction of aromas, perfumes and tannins (through maceration) are constantly monitored with delicate but frequent punching down and pumping over. After racking, the malolactic fermentation is carried out by transferring the wine into barriques, where the wine stays for 18 months. During this period the individual lots rise and release very elegant and refined aromas, further stabilizing other aspects of the wine such as the colors and making the tannins more mature and gentle. Shortly before bottling, the blend is created and then the wine will stand for another year or so before being placed on the market. The 2015 vintage is to be considered one of the best vintages ever under all aspects: under the climatic trend, under the attention and care for all stages of winemaking, including the choice of wood used for the refinement of the wine .

Alcohol content

14%

Tasting notes

At sight Solaia has an intense ruby red color with violet reflections. On the nose notes of plum and cherry jam, blackberry, mulberry, blueberries and wild berries. Herbaceous and balsamic nuances, flint (minerality) and notes of spices such as licorice, tobacco, cloves, black pepper, vanilla, chocolate. On the palate the wine is harmonious, sumptuous, with enveloping and initial softness. The final part of the sip, on the other hand, has a moderate acidity, ripe tannins and good sapidity, which contribute to thickening the already complex texture of this wine. Extremely long and complex finish, which returns to notes of sweet spice.

Possible combinations

Solaia is a wine with exceptional complexity and aging potential. What is paired with it is not really important, as it is capable of being the protagonist of tastings or special occasions on its own. From a technical point of view, however, the pairing should be tried with second courses of red meat or game, even very cooked and tasty, such as braised meats, suckling pig, baked duck, foie gras and the like, or platters of very mature cheeses such as parmesan aged over 30 months, aged pecorino cheeses, aged cheeses in caves.