Marchesi Antinori
Solaia 2002
| Dénomination | Toscana IGT |
|---|---|
| Format de la bouteille | 0,75 l |
| Titre alcoolique | 14.0% par volume |
| Zone | Toscane (Italie) |
| Cépages | 75% Cabernet Sauvignon, 20% Sangiovese, 5% Cabernet Franc |
| 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. |
| Année | 2002 |
| Nom du Produit | Solaia 2002 |
| Couleur | Very intense ruby red colour. |
| 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. |
| Goût | To the tasting, Solaia 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. |
| Méthode 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. |
| Accords | First plates to the gravy, red and white meats, mannered and cheeses, wine from meditation. |
| Région | Toscane |
| Pays | Italie |
| Autres années | 2005 , 2003 , 2000 , 2022 |
Description
Very intense ruby red color. 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.
To the tasting, Solaia 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.
Détails
Parfum
Couleur
Goût
Servir à :
18 - 20 °C.
Longévité :
15-25 ans
Temps de décantation :
1 heure
Accords
- Année de création: 1385
- Oenologue: Renzo Cotarella
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
| Nom | Antinori Solaia 2002 |
|---|---|
| Type | Rouge tranquille |
| Dénomination | Toscana IGT |
| Millésime | 2002 |
| 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 8000 kg |
| 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 |