Marchesi Antinori
Solaia 2022
| Denomination | IGT Toscana |
|---|---|
| Size | 1,50 l |
| Alcohol content | 13.5% by volume |
| Area | Tuscany (Italy) |
| Grape varieties | 75% Cabernet Sauvignon, 20% Sangiovese, 5% Cabernet Franc |
| Aging | Aged in new French oak barriques for about 15–18 months; then blending of the batches and further ageing in wood, with release to the market after an additional year of maturation. |
- Magnum Format 1.5 L: promotes fruity balance and long-lasting ageing
- Blend of grapes: Cabernet Sauvignon, Cabernet Franc and Sangiovese
- Aged in wood: 15–18 months in new French oak barriques
- Intense aromas: dark fruit, violet, white pepper, tobacco and spices
- Careful vinification: hand-picked, separate fermentation, malolactic in barrique
Description
What kind of wine it is
Solaia by Antinori is a still red wine that represents the excellence of Tuscany. Born from a skilful blend of Cabernet Sauvignon, Cabernet Franc and Sangiovese grapes grown in the vineyard of the same name, it reveals a deep and complex aromatic profile. In the glass, it releases intense notes of dark fruits, violet and spices such as white pepper and tobacco. The palate is structured, supported by a pleasant freshness and silky tannins that enhance its elegance. This balance gives the wine a remarkable longevity, allowing it to undergo a long and fascinating evolution over time.
Where it comes from
The origin of this red lies in the Tignanello Estate, in the heart of Chianti Classico, between the valleys of the Pesa and Greve rivers. The vineyard enjoys a south-western exposure at an altitude between 350 and 400 metres, ensuring balanced ripening. The soils have a pronounced calcareous nature with the presence of alberese, galestro and marine marl rich in fossils. The summer climate, characterised by strong night-time temperature variations, is essential for fixing the aromas and allowing Sangiovese to thrive alongside international varieties.
How it is produced
After manual harvesting and careful selection, the grapes are destemmed and gently pressed. The alcoholic fermentation and maceration take place in separate batches in truncated conical tanks at controlled temperatures, optimising polyphenolic extraction. Malolactic fermentation occurs in new French oak barrels, where the individual batches mature for about fifteen to eighteen months. Finally, the wines are blended and complete their ageing in wood to achieve harmonious cohesion and extraordinary taste complexity that define its unmistakable character.
History and Curiosities
Born in the heart of Chianti Classico at the Tignanello Estate, Solaia is a true gem of the Italian wine renaissance. Produced by the Marchesi Antinori exclusively in exceptional vintages, this iconic SuperTuscan has its roots in the Cabernet experiments of the 1970s. Vinified in a dedicated winery to enhance every single nuance of the grape, it embodies pure winemaking excellence. Awarded the most prestigious international accolades, it is now regarded as an undisputed masterpiece, celebrated worldwide.
Awards
-
2022
5Italian Sommelier Foundation (FIS) guide This has been one of the most prestigious wine guides in Italy for over 10 years.
-
2022
98/100
Decanter is a wine and lifestyle magazine, published monthly in around 90 countries. The magazine includes industry news, classic guides and advice on wine and spirits.
-
2022
3This guide is highly respected and offers the most comprehensive review of Italian wines. It has a long tradition and is based on blind tastings carried out by over 100 experts.
-
2022
98/100
James Suckling is an influential American wine critic and journalist who worked at Wine Spectator for 30 years. He left the magazine in 2010 to start his own website and guidebook (JamesSuckling.com). He specialises in Italian and Bordeaux wines.
-
2022
96/100
Vinous is the online guide from Antonio Galloni, one of the world's leading wine connoisseurs.
-
2022
95/100
Wine spectator is the most influential wine guide on the internet.
Tasting notes
Perfume
Color
Taste
Serve at:
18 - 20 °C
Longevity:
Over 25 years
Decanting time:
1 hour
- Start up year: 1385
- Oenologist: Renzo Cotarella
The Antinori family’s first encounter with wine dates back to 1385, when Giovanni di Piero Antinori joined the Guild of Wine Merchants to make the best use of the family’s country properties in Valdarno, around Florence.
However, it was not until the 16th century that banker and merchant Alessandro Antinori made the wine from his estates famous in Italy and abroad, travelling from Lyons to Flanders, and from Spain to Algiers.
Wine was to remain the family’s passion and main business activity, so much so that in 1898 the "Fattoria dei Marchesi Lodovico e Piero Antinori" was created by brothers Lodovico and Piero, the sons of Marchese Niccolò – a direct descendent of that other Niccolò who purchased Palazzo Antinori in 1506 and poured his efforts into publicising Tuscan wines around the world and creating fine quality products. For 26 generations the Antinori family have continued to make history.
In 2023, at the beginning of February, Villa Antinori Toscana IGT 2019 was named the third wine in the world, the only Italian wine, in Wine Specator's Top 10 Values 2022: the list of the 10 wines that according to the American magazine represent world excellence in terms of value for money. Read more
| Name | Antinori Solaia Magnum 2022 |
|---|---|
| Type | Red still |
| Denomination | Toscana IGT |
| Vintage | 2022 |
| Size | 1,50 l |
| Alcohol content | 13.5% by volume |
| Grape varieties | 75% Cabernet Sauvignon, 20% Sangiovese, 5% Cabernet Franc |
| Country | Italy |
| Region | Tuscany |
| Vendor | Marchesi Antinori |
| Story | History and Curiosities Born in the heart of Chianti Classico at the Tignanello Estate, Solaia is a true gem of the Italian wine renaissance. Produced by the Marchesi Antinori exclusively in exceptional vintages, this iconic SuperTuscan has its roots in the Cabernet experiments of the 1970s. Vinified in a dedicated winery to enhance every single nuance of the grape, it embodies pure winemaking excellence. Awarded the most prestigious international accolades, it is now regarded as an undisputed masterpiece, celebrated worldwide. |
| Origin | Tignanello Estate, in the Chianti Classico between the Greve and Pesa valleys (Tuscany, Italy) |
| Climate | Generally hot and dry during the growing season, with beneficial late summer rain and strong temperature variations between day and night |
| Soil composition | Calcareous rocky soil with alberese rock. |
| Yield per hectare | Less than 8,000 kg per hectare |
| Fermentation temperature | Average temperature 27 °C (maximum 31 °C) |
| Production technique | Manual harvest; destemming, selection at the sorting table and gentle crushing; fermentation and maceration on the skins in 60 hl truncated cone-shaped tanks in separate batches (average temperature 27 °C, max 31 °C); malolactic fermentation in barriques; ageing for 15–18 months in new French oak barriques, then blending of the batches and further ageing in wood before bottling. |
| Wine making | After the meticulous harvest, the grapes are destemmed, selected on the sorting table and gently crushed; they are then transferred to 60 hl truncated cone-shaped tanks for fermentation and maceration on the skins in separate batches (average temperature 27°C, not exceeding 31°C). This is followed by malolactic fermentation in barriques and ageing in new French oak barriques (approximately 15–18 months); the batches are then blended and further matured in wood before bottling. |
| Aging | Aged in new French oak barriques for about 15–18 months; then blending of the batches and further ageing in wood, with release to the market after an additional year of maturation. |
| Allergens | Contains sulphites |