Solaia Antinori 2020

The climatic conditions of the harvesting period have guaranteed the possibility of collecting the grapes with a quality level of absolute value. However, a lot of attention has been paid to the selection in the vineyard, in order to get perfect bunches in the cellar. The harvest was done strictly by hand, at 1 hectare vineyard parcels based on the vigor of the plants. Sangiovese grapes were harvested in the first decade of October, while Cabernet, Franc and Sauvignon in the second half of the same month. As always, great care was given to the fermentation and extraction phases, carrying out délestage and reassembling in compliance with the varietal aromas and the high color content of the berries. For all three varieties fermentations were conducted with average temperatures of 27 °, without ever exceeding 31 °, in order to preserve maximum olfactory and typical fruit sensations. From the very beginning the musts have highlighted a great complexity, a great variety typicality in perfumes, elegance, color, immediately suggesting a year of great potential. After the racking, carried out after the alcoholic fermentation, the wines were placed in new oak barrels, with the intent, successful, to make the malolactic fermentation take place by the end of the year. Afterwards they were assembled, they rested for about 12 months in barriques, they were decanted and finally, after a careful tasting of barriques for barriques, the wine was bottled. The introduction on the market took place after a further year of refinement. Alcohol: 14% Vol. Historical data Solaia is a vineyard of about 10 hectares facing south-west between 350 and 400 meters s.l.m. on a calcareous rocky ground with alberese rock, located at Tenuta Tignanello. The Marchesi Antinori produced this wine for the first time with the 1978 vintage; the initial blend was 80% Cabernet Sauvignon and 20% Cabernet Franc, which was repeated in 1979. In the following years 20% of Sangiovese were introduced and some corrections were made in the relationship between Cabernet Sauvignon and Cabernet Franc, up to arrive at the current composition. Solaia is produced only in exceptional years and was not produced in 1980, 1981, 1983,1984 and 1992. The grapes from the Solaia vineyard, which are strictly selected, are among the last to be harvested (beginning on September 25 for the Cabernet and the Sangiovese a week later). The grapes were de-stemmed and crushed in a soft way and vinified separately using new methods that guarantee a very delicate processing technique. The maceration took place in 50hl wood vats (where, periodically, punching is repeated to obtain a better extraction of color, complexity and tannins). During this period (15 days for the Sangiovese, and 20 days for the Cabernet), the wine also completed the alcoholic fermentation at a temperature no higher than 30 ° C. The wine was then introduced into new barriques (Alliers & Troncais) where, by the end of the year, it completed the malolactic fermentation. Subsequently the wine was decanted for a careful assembly of the different varieties and brought back to barriques where it remained for approx. 14 months, at the end of which, we proceeded to the bottling. It was followed by a refinement in bottle for at least 12 months before being introduced onto the market.