Solaia 2003

Beschreibung

As a result of an rainy and decidedly cold autumn and a rigid winter with consisting precipitations, the plants have sprouted with light delay regarding the average of the vintage years precedence. Also in spring they have been taken place of the precipitations that do not have but compromise regulating formation and increase of the clusters. In the second half of July high temperatures have been caught up much but to August the time newly is changed, with frequent precipitations and inferior temperatures to the average. The optimal climatic conditions of september and October, with regular thermal excursions that have favorite a perfect maturation of the grapes, have allowed to a grape harvest much favorable one from the which-quantitative point of view with grapes of highest level.

Details

Parfüm

At nose is introduced quickly important. It is a wine in which the scents of the fruit come conserved in a perfect harmony with the sentori of vaniglia and chocolate of the wood.

Farbe

Very intense ruby red colour.

Geschmack

To the tasting, Solaia 2006 introduces a palate of high power, supported from an obvious, but soft tannic webbing and many persistence after a sure permanence in the glass. The notes of mature fruit, mora and cherry compose retrogusto intense and a persistence that seem almost interminable.

Servieren bei:

18 - 20 °C.

Langlebigkeit:

15 – 25 Jahre

Dekantierzeit:

2 Stunden

Produzent

Produzent

Marchesi Antinori

Von diesem Weingut

• Gründungsjahr: 1385
• Oenologe: Renzo Cotarella

Die traditionsreiche Familie Antinori residiert seit dem frühen 13. Jahrhundert in Florenz. Sie zogen aus einem Dorf zwischen Florenz und Prato namens Calenzano, in dem ihre Präsenz seit 1188 belegt ist, dorthin. Die Familie beschäftigte sich ursprünglich mit Seidenhandel und trat 1285 der Zunft der Seidenweber bei.

Die Familie Antinori widmet sich der Weinproduktion seit über sechshundert Jahren: seit dem Jahre 1385, als Giovanni di Piero Antinori in die Florentiner Zunft der Winzer und Weinhändler eintritt, um die Besitztümer der Familie im Gebiet von Valdarno, im Umland von Florenz, aufs bestmögliche zu nutzen.

Doch erst im 16. Jahrhundert machte der Bankier und Händler Alessandro Antinori die Weine seiner Weingüter in Italien und im Ausland berühmt, als er von Lyon nach Flandern und von Spanien nach Algier reiste.

Wein blieb bis zum heutigen Tage die Passion und das Hauptgeschäft der Familie. Im Jahre 1898 gründeten die Brüder Lodovico und Piero, die Söhne des Marchese Niccolò – ein direkter Nachkomme des anderen Niccolò, der 1506 den Palazzo Antinori erworben hatte und seine Hauptaugenmerk darauf gerichtet hatte, die Weine der Toskana weltweit bekannt zu machen und selbst wunderbare Weine zu erschaffen, die "Fattoria dei Marchesi Lodovico e Piero Antinori".

Während ihrer gesamten langen Geschichte über 26 Generationen hat die Familie das Geschäft stets direkt geleitet und innovative und oft mutige Entscheidungen getroffen, ohne jemals die Traditionen und die Region aus dem Blick zu verlieren.
Mehr lesen

Lombardei

Technisches Datenblatt

Name	Antinori Solaia 2003
Typ	Rotwein still
Weinbezeichnung	Toscana IGT
Jahrgang	2003
Größe	0,75 l
Alkoholgehalt	14.0% nach Volumen
Rebsorten	75% Cabernet Sauvignon, 20% Sangiovese, 5% Cabernet Franc
Land	Italien
Region	Toskana
Anbieter	Marchesi Antinori
Herkunft	Solaia is a vineyard of approximately 10 hectares exposed to the south-west between the 350 and 400 meters s.l.m on a limestone full of rocks ground with cliff of alberese, situated near Held Tignanello.
Bodenzusammensetzung	Limestone full of rocks ground with alberese cliff
Ertrag pro Hektar	Less than 8..000 kg
Ernte	As a result of an rainy and decidedly cold autumn and a rigid winter with consisting precipitations, the plants have sprouted with light delay regarding the average of the vintage years precedence. Also in spring they have been taken place of the precipitations that do not have but compromise regulating formation and increase of the clusters. In the second half of July high temperatures have been caught up much but to August the time newly is changed, with frequent precipitations and inferior temperatures to the average. The optimal climatic conditions of september and October, with regular thermal excursions that have favorite a perfect maturation of the grapes, have allowed to a grape harvest much favorable one from the which-quantitative point of view with grapes of highest level.
Gärtemperatur	For all and the three varieties the fermentations have been lead with medium temperatures of 27°, without never to exceed the 31°, so as to preservare to the maximum olfattive feelings and tipicità of the fruit. Sin from quickly musts has evidenced a great complexity, a great varietale tipicità in scents, elegance, color making quickly to foresee a vintage year of great potentiality.
Gärung	Le condizioni climatiche del periodo vendemmiale hanno garantito la possibilità di raccogliere le uve con un livello qualitativo di assoluto valore. E’stata comunque posta molta attenzione alle selezioni in vigneto, in modo da far arrivare in cantina grappoli perfetti. La raccolta è stata fatta rigorosamente a mano, a parcelle di vigneto di 1 ettaro in base al vigore delle piante. Le uve di Sangiovese sono state raccolte nella prima decade di Ottobre, mentre i Cabernet, Franc e Sauvignon nella seconda metà dello stesso mese. Come sempre si è prestata molta cura alle fasi fermentativa ed estrattiva, effettuando délestage e rimontaggi nel rispetto degli aromi varietali e dell’elevato contenuto in colore degli acini.
Produktionsverfahren	Devatting, at the end of alcoholic fermentation, the wines were placed in new oak barriques where malolactic fermentation took place by the end of the year.
Reifung	After the svinatura, carried out to finished alcoholic fermentation, the wines have been introduced in new oak barriques wiith the attempt, successful, to make to happen the malolactic fermentation within the end dell' year.
Allergene	Enthält Sulfite