Antinori - Tenuta Tignanello : Solaia 2013

A fruity and complex Tuscan red wine

The estate

An iconic reference point for fine Tuscan wines, in Italy and around the world, the Antinori family's Tenuta Tignanello is located in the historic heart of the Chianti Classico area. Surrounded by an enchanting landscape, the estate is located in the heart of the hills between the Greve and Pesa rivers. Tenuta Tignanello is internationally renowned for its two iconic wines: Tignanello and Solaia. These two wines are considered to be among the most influential Tuscan wines in the history of Italian viticulture.

The vineyard

The Antinori - Tenuta Tignanello estate spreads over 319 hectares, 130 of which are dedicated to wine production. The vines are planted on marl soils, dating back to the Pliocene era, rich in limestone and schist. The area’s Mediterranean climate is marked by significant temperature variations between night and day during the vine's growth cycle. The Tenuta Tignanello vineyard’s location and terroir are ideal for the cultivation of the Sangiovese grape. Other varieties are also present such as Cabernet Sauvignon and Cabernet Franc.

The wine

Solaia is made from the sunniest part of the vineyard, on the hillside of Tignanello. The 20-hectare vineyard is situated at an altitude of 400 metres. The first vintage of Solaia was produced in 1978. Produced in IGT Toscana, this exceptional Tuscan wine is only produced during fine winemaking years.

The vintage

Relatively mild, the winter and early spring were marked by heavy rainfall, which delayed budburst. Although May and June were cool and rainy, July and August were hot and dry, which favoured a rapid and even crop development. September and October were particularly mild, alternating between warm days and cool nights, ideal conditions for the optimal ripening of the grapes. The harvest began at the end of September and took place under very good weather conditions.

Vinification and ageing

The grapes are rigorously sorted in the vineyards and on sorting tables, destemmed before being delicately crushed and transferred by gravity flow into conical vats. During fermentation and skin maceration, finding the perfect balance between freshness and aromatic brilliance is a priority. Malolactic fermentation is carried out in small barrels in order to develop the wine’s complex and smooth expression. The wine is aged in French oak barrels for a total of 18 months, with an initial ageing period carried out in a plot-by-plot manner before blending, followed by a few months of ageing before bottling.

The blend

Cabernet Sauvignon (75%)

Sangiovese (20%)

Cabernet Franc (5%)

Antinori - Tenuta Tignanello’s Solaia 2013: Characteristics and tasting tips

The tasting

Colour

Intense ruby colour with subtle purple hues.

Nose

Expressive, the nose combines fruity (ripe red fruit) and balsamic (liquorice, mint) fragrances with hints of vanilla and smoke.

Palate

Very elegant, the palate is seduced by the wine’s full-bodied character and its firm tannins. The finish is long and harmoniously combines dark fruit and chocolate aromas.