Marka: Antinori

Toscana IGT

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

Climate
After a particularly cold and wet autumn, followed by severe winter temperatures with persistent rain, the vines budded late compared to the average in preceding years. The spring was also wet, but without affecting the regular formation and growth of the bunches. The second half of July saw very high temperatures, but the weather changed again in August, with rain and below average temperatures. Excellent weather conditions in September and October, together with normal day and night temperature differences, allowed the grapes to ripen perfectly and the harvested crop was both abundant and of quality.

Vinification
The weather conditions during the harvest ensured a very high quality crop. Particular attention was paid to grape selection in the vineyard, so that only perfect bunches arrived in the cellar. The harvest was completely by hand, picking by 1-hectare plots, according to the vigor of the vines. The Sangiovese grapes were picked in the first ten days of October, while the Cabernet Franc and Cabernet Sauvignon were harvested in the second half of the month. As always, great attention was paid to the fermenting and extraction processes, using délestage and overpumping to maintain the natural aromas of each grape variety and the intense color. Fermentation of all three grape varieties was carried out at an average of 27° and no higher than 31°, to best preserve the true aromas, flavors and varietal character of the fruit. The musts showed great complexity from the start, together with abundant varietal character, evident in the aromas, elegance and color, the first signs of a potentially great vintage. After alcoholic fermentation, the wines were racked into new oak barrels to undergo malolactic fermentation, which occurred by the end of the year. The wines were then blended and aged in barrel for 12 months, then racked off and, after a careful tasting of each barrel, the wine was bottled. The wine was released after a further year in bottle. Alcohol: 14% Vol.

Historical data
Solaia is a south/west facing vineyard of about 10 hectares at 350 - 400 metres a.s.l. on rocky limestone land near the Tignanello estate. Marchesi Antinori produced this wine for the first time in the 1978 vintage; the original blend, repeated in 1979, was 80% Cabernet Sauvignon and 20% Cabernet Franc. In subsequent years 20% of Sangiovese was added and some corrections were made to the Cabernet Sauvignon-Cabernet Franc ratio until today's composition was reached. Solaia is only made in outstandingly good years, and was not produced in 1980, 1981, 1983,1984 and 1992.

Tasting notes
Intense ruby red color and immediate classic, fruity aromas that are in perfect harmony with the vanilla and chocolate notes from the oak. Solaia 2006 is powerful on the palate, with a tannic texture, yet remaining smooth, with a very long finish, after time in the glass. Intense aftertaste of ripe blackberry and cherry fruit and a seemingly endless finish.

Awards :
Premio "Cinque Grappoli" ASSOCIAZIONE ITALIANA SOMMELIER Guida "Duemilavini 2010"

Award "Premio d'Eccellenza" ESPRESSO I VINI D'ITALIA 2009 October 2009
Score: 98/100 Award "Super Tre Stelle" I VINI DI VERONELLI 2010 October 2009

Score: 94/100 WINE ADVOCATE October 2009
95/100 WINE ENTHUSIAST Nov. 2009

Score: 97/100 WINE SPECTATOR October 2009


recommendation:
Roast, cook meat, game, cheese fondue, mature hard cheeses