Classification:
Toscana IGT
Blend:
75% Cabernet Sauvignon, 5% Cabernet Franc, 20%
Sangiovese
Climate:
The beginning of spring, marked by some rainfall and temperatures slightly above seasonal averages, favored budbreak of the various varieties a few days earlier than average. The climate, however, led to excellent flowering and fruit set.
The rainfall that characterized the first part of the summer allowed for the maintenance of a good vegetative balance of the plants even in August, and in fact, a complete veraison was observed in all varieties. The excellent fruit set, however, resulted in a higher grape load on the vines than desired to achieve production in line with our quality standards. For this reason, in August, all the vines were carefully selected and excess crop thinned.
The weather in the first part of September was particularly favorable, and the grapes ripened optimally.

Vinification:
The grapes from the Solaia vineyard, which are meticulously selected, are among the last to be harvested (beginning on September 25th for the Cabernets and a week later for the Sangiovese). The grapes were destemmed and softly pressed and vinified separately using new methods that ensure a very gentle processing technique. Maceration took place in 50hl wooden vats (where periodic punching down is performed to achieve better extraction of color, complexity, and tannins). During this period (15 days for the Sangiovese and 20 days for the Cabernet), the wine also completed alcoholic fermentation at a temperature no higher than 30°C. The wine was then transferred to new barriques (Alliers &
Troncais) where, by the end of the year, it completed malolactic fermentation.
The wine was then racked for a careful blending of the different varietals and returned to barriques where it remained for approximately 14 months, after which it was bottled. It was then aged in bottle for at least 12 months before being released to the market.
Alcohol: 13.5% ABV

Historical data:
Solaia is a 10-hectare vineyard with a southwest exposure, located between 350 and 400 meters above sea level, on rocky limestone soils and alberese rock. It is located near Tignanello, adjacent to the vineyard of the same name, on the same property in the Mercatale Val di Pesa area of ??Chianti Classico. Antinori produced this wine for the first time in 1978; the initial blend was 80% Cabernet Sauvignon and 20% Cabernet Franc, a formula repeated in 1979. In subsequent vintages, 20% Sangiovese was introduced, and some adjustments were made to the Cabernet Sauvignon/Cabernet Franc ratio, resulting in the current blend. Solaia is only produced in exceptional vintages and was not produced in 1980, 1981, 1983, 1984, and 1992.

Tasting Notes:
Intensely fruity and complex, it has a solid structure, well-balanced, with soft tannins and a persistent finish. It displays an unmistakable varietal character while retaining a strong regional identity.