Description
From the Tignanello estate, in the heart of Chianti Classico between the Greve and Pesa valleys, comes one of the pearls of the Italian wine renaissance, Solaia. The estate, owned by the Marchesi Antinori family since the mid-19th century, has always been dedicated to viticulture, and its two products, Solaia and Tignanello, are among the most well-known and appreciated wines in the world. Solaia is treated and vinified in a dedicated cellar to best enhance the peculiarities and all the details of the grapes. The estate, constantly evolving, is In the 1970s, it was a “Laboratory” for viticultural experimentation, both in techniques and in the introduction of new vineyard varieties, Cabernet Sauvignon and Cabernet Franc.
Solaia is a giant of Italian wines and has distinguished itself for its complexity, body and great longevity. Composed of a blend of the best Cabernet Sauvignon, Cabernet Franc grapes and a percentage of Sangiovese from the vineyard that bears the wine’s name. After careful harvesting, the grapes are destemmed and the berries are selected on the sorting table, delicately pressed, and transferred to 60Hl truncated cone-shaped tanks where the prestigious art of winemaking begins. The goal during fermentation and maceration is to maintain the perfect balance between fruit and tannin quality, to enhance sweetness and fragrance. The winemaking process takes place in separate batches to better control the evolution of the fruit’s flavors. Once the skins and wine have been separated, malolactic fermentation begins in barriques, which enhances the complexity of the wine. and pleasantness, culminating in approximately 18 months of aging in new French oak barrels. Before being bottled, the lots are combined to complete the evolution in wood and achieve greater cohesion.
Solaia has received top marks from the best Italian wine guides over the years, and not only that. Over the years, it has also managed to be considered one of the best wines in the world, so much so that it is one of the precursors of the “SuperTuscan” tradition.
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