Classification:
Toscana IGT
Blend:
75% Cabernet Sauvignon, 20% Sangiovese, 5% Cabernet Franc

Climate:
The winter of 2013 and the previous autumn were characterized by above-average rainfall, with temperatures that were not particularly cold, except for one week in February, which also saw heavy and abundant snowfall. Spring began with similar weather conditions to previous periods, resulting in a slight delay in bud break and the subsequent flowering and fruit set phases, although these progressed normally. May and June were cool and rainy, resulting in a strong vegetative growth pattern.
July and August were dry and warm, but never reached excessive temperatures; the vines therefore continued their activity, making up for some of the delay accumulated at the beginning of the season. Climatically ideal were the months of September and the first half of October, the harvest period; In addition to still-warm daytime temperatures, significant day-night temperature swings were observed, allowing the varieties to fully ripen. Harvesting began in the last week of September, generally later than in previous years. Excellent weather conditions enhanced the quality of the Cabernet Franc, harvested between September 28th and 30th, while the Sangiovese was harvested in the first week of October. Finally, between October 7th and 16th, under absolutely ideal weather conditions for fruit quality, the Cabernet Sauvignon grapes arrived at the winery.

Winery:
The 2013 harvest, more than any other, was characterized by careful and meticulous vineyard management, first with extensive leaf removal and then with meticulous grape selection from the field, through harvest, and up until the grapes reached the winery. These operations have allowed the vinification of musts extremely rich in color, fragrant, and with intense fruit expressions, all factors that portend a vintage of absolute quality.
Upon arrival at the winery, the grapes are delicately destemmed and the berries, before being pressed, are carefully selected on the sorting table; here, attention to detail is paramount, and it is essential that only perfect berries enter the 60-hl conical vinification tanks. During fermentation and maceration, the musts slowly transform into wine; during this phase, extreme care is required to maintain freshness and aromas, without neglecting color extraction and tannin management aimed at sweetness and elegance. Once the skins and wine are separated, malolactic fermentation begins, which, in barriques, enhances the wine's finesse and pleasantness. The aging process takes place in new French oak barrels for approximately 18 months. During this period, the different lots, vinified separately based on the varietal and viticultural variables, mature in wood and are then blended a few months before
bottling.

Historical data:
Solaia is a vineyard of approximately 20 hectares with southwest exposure, located at 350 to 400 meters above sea level on rocky limestone soils with alberese and galestro rock, located at Tenuta Tignanello. Marchesi Antinori produced this wine for the first time in the 1978 vintage; 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 produced only in exceptional vintages and was not produced in 1980, 1981, 1983, 1984, and 1992.

Tasting Notes:
A very intense ruby ??red color with purple highlights, the 2013 Solaia is characterized by notes of ripe red fruit with pleasantly fresh tones, accompanied by balsamic, licorice, and mint aromas. Subtle notes of vanilla and smoke on the finish blend with intense spice, lending great aromatic intensity. The entry into the mouth is gentle, with intense body but very compact tannins. The finish is extremely complex, with evident notes of dark fruit and chocolate and an excellent savory finish.