Solaia 2003

Description

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.

Détails

Parfum

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.

Couleur

Very intense ruby red colour.

Goût

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.

Servir à :

18 - 20 °C.

Longévité :

15-25 ans

Temps de décantation :

2 heures

Producteur

Producteur

Marchesi Antinori

De ce vignoble

• Année de création: 1385
• Oenologue: Renzo Cotarella

L'ancienne famille Antinori vit à Florence depuis le début du XIIIe siècle, lorsqu'elle a quitté Calenzano, un village situé entre Florence et Prato, où l'on trouve des documents dès 1188. La famille se consacre d'abord au commerce de la soie, en s'inscrivant à la guilde de l'"Arte della Seta" en 1285. La rencontre entre la famille Antinori et le vin a lieu en 1385, lorsque Giovanni di Piero Antinori s'inscrit à l'"Arte dei Vinattieri", valorisant ainsi les propriétés rurales de la famille dans la campagne du Valdarno, aux alentours de Florence.

Mais c'est au XVIe siècle qu'Alessandro Antinori, banquier et négociant, fait connaître le vin de ses domaines en Italie et à l'étranger, voyageant de Lyon aux Flandres, de l'Espagne à Alger.

Le vin est resté la passion et l'activité principale de la famille au point qu'en 1898, la "Fattoria dei Marchesi Lodovico e Piero Antinori" a été fondée par les deux frères Lodovico et Piero, fils du marquis Niccolò - descendant direct de ce Niccolò qui, en 1506, avait acheté le Palazzo Antinori et qui avait déjà beaucoup fait pour faire connaître les vins toscans dans le monde entier et en faire un produit de haute qualité. En 2023, au début du mois de février, Villa Antinori Toscana IGT 2019 a été nommé troisième vin au monde, le seul vin italien, dans le Top 10 Values 2022 du Wine Specator : la liste des 10 vins qui, selon le magazine américain, représentent l'excellence mondiale en termes de rapport qualité-prix. Lire la suite

Lombardie

Fiche Technique

Nom	Antinori Solaia 2003
Type	Rouge tranquille
Dénomination	Toscana IGT
Millésime	2003
Format	0,75 l
Teneur en alcool	14.0% par volume
Cépages	75% Cabernet Sauvignon, 20% Sangiovese, 5% Cabernet Franc
Pays	Italie
Région	Toscane
Fournisseur	Marchesi Antinori
Origine	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.
Composition du sol	Limestone full of rocks ground with alberese cliff
Rendement par hectare	Less than 8..000 kg
Récolte	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.
Température de fermentation	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.
Fermentation	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.
Technique de production	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.
Vieillissement	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.
Allergènes	Contient des sulfites