Solaia, Antinori

SOLAIA

Classification

Toscana I.G.T.

Blend

75% Cabernet Sauvignon, 20% Sangiovese, 5% Cabernet Franc

Climate

The 2017 growing season will be remembered for its highly unusual weather conditions. Winter was relatively moderate registering cold temperatures only during the month of January. Mild weather persisted throughout the season prompting early bud break. A sudden drop in temperatures at the end of April caused slightly smaller yields. From the month of May throughout all of August the Chianti Classico area experienced hot, dry weather with daily temperatures often exceeding 30 °C (86 °F). September rain showers partially counter balanced summer vine stress allowing the grapes to achieve optimal ripeness. Harvesting took place from September 20th to October 6th

Vinification

Heightened focus was given both in the vineyards during harvesting operations and in the cellar. Grapes were destemmed, meticulously selected on sorting tables, delicately crushed then transferred by gravity flow into vats. It was imperative that only the finest berries reached the 60 Hl truncated cone shaped fermentation tanks. During fermentation and maceration on the skins, it was essential to maintain the right balance between fruit and quality of the tannins enhancing their sweetness and aromas, especially important taking into consideration the peculiar nature of this vintage. Once the wine and skins were separated, malolactic fermentation occurred in small oak barrels to enhance the complexity and pleasantness of the wine. Aging took place in new French oak barrels for approximately 18 months. The different lots were first barrel aged separately, then blended and continued to gracefully evolve in the barrel completing the aging proces

Tasting notes

Solaia 2017 is an intense, deep ruby red color. Its nose is impressive with intense notes of dark, ripe fruit with scents of blackberries, black currants with balsamic hints of fresh mint and myrtle. Its bouquet is completed by refined spicy aromas of white pepper, toasted cinnamon and cocoa powder. Its palate is rich and mouth-filling; soft, velvety, vibrant tannins impart a lengthy finish and persistent aftertaste where toasty notes reappear and accent the finish