Climate
The 2015 climate was extremely regular, reflecting the typical seasonal patterns of the Chianti Classico region. A cold and relatively dry winter preceded a spring characterized by humid weather in March and April and dry weather in May and June. Temperatures were regular during this period, ensuring perfect vegetative development and excellent flowering and fruit set. Summer was hot, peaking in July, with excellent day-night temperature variations that ensured cluster growth without any significant stress. August, also hot, was characterized by some rainfall, which favored an optimal start to ripening.
Harvest took place between late September and early October. The Cabernet Franc harvest took place from September 28th to 30th, followed by the Sangiovese harvest from September 29th to October 3rd, and concluded with the Cabernet Sauvignon harvest from October 4th to 10th.

Total annual rainfall: 646.8 mm
Average temperature: April 1st – October 12th: 20.27°C
Rainfall: April 1st – October 12th: 291.2 mm

Winery
The 2015 harvest, which proceeded normally, will be remembered for the harvest of completely healthy and ripe grapes, thanks to very favorable weather conditions throughout the season.
Despite this, great care was taken, both in the vineyard and during the harvest and winemaking processes.
Upon arrival at the winery, the grapes were delicately destemmed and carefully selected on the sorting table before being pressed. Here, attention to detail ensured that only perfect grapes entered the 60-hl truncated cone-shaped vinification tanks. During fermentation and maceration, the musts slowly transform into wine; during this phase, extreme care is required to maintain freshness and aromas, while also focusing on color extraction and tannin management aimed at sweetness and elegance. Once the skins and wine were separated, malolactic fermentation began, which, in barriques, enhanced 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 together a few months before bottling.

Winemaker's Notes
The 2015 vintage is considered one of the best ever due to its ideal climate throughout the year, culminating in the harvest period, which allowed the grapes to ripen perfectly.
The utmost attention during the vinification process and a careful selection of wood for maturation ensured the production of a wine with undisputed potential, with excellent balance and a remarkable personality.

Historical Data
Solaia is a vineyard of approximately 20 hectares with a southwest exposure, located at 350 to 400 meters above sea level on a rocky limestone soil with alberese and galestro rock. It is located at Tenuta Tignanello. The Antinori family produced this wine for the first time in 1978; The initial blend was 80% Cabernet Sauvignon and 20% Cabernet Franc, a process 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
Solaia 2015 displays a very intense ruby ??red color with purple highlights.
Excellent expression and aromatic complexity: the nose displays intense notes of plum jam and ripe dark fruit such as blackberry, blueberry, and blackcurrant. The distinct aromas of chocolate and licorice are perfectly integrated, giving way to a minty finish that lends the bouquet a pleasant freshness.
On the palate, the wine is harmonious, with an excellent and balanced structure; the roundness and sweetness of the tannins make it compact and elegant, with an extremely long finish and a very persistent spicy aftertaste.

Vintage Awards
Wine Advocate
100/100
USA

James Suckling
100/100
USA