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Antinori - Tenuta Tignanello : Solaia 2001
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Parker94/100
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Antinori - Tenuta Tignanello : Solaia 2001

Antinori - Tenuta Tignanello : Solaia 2001

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ALL VINTAGES OF THIS WINE

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ParkerParker94/100
DecanterDecanter94/100
Wine SpectatorWine Spectator93/100

Description

A supple and silky iconic Tuscan wine

The estate

An emblematic name among great Tuscan wines, in Italy and the world, Tenuta Tignanello from the Antinori family is located in the historic heart of the Chianti Classico region. The estate is placed in an enchanting landscape in the hills and between the rivers Grève and Pesa.  Antinori - Tenuta Tignanello is world-renowned for its two iconic wines, Tignanello and Solaia, considered to be among the most influential wines in the history of Italian viticulture.

The vineyard

The Tenuta Tignanello estate stretches across 319 hectares, of which 130 are dedicated to the production of wines. The vines are planted on marly soils dating back to the Pliocene era, rich in limestone and schist. The Mediterranean climate in the region is characterised by significant temperature variations between night and day during the ripening cycle of the vines. The location and terroir of this illustrious Tuscan vineyard are particularly suited to the cultivation of the Sangiovese grape. Other varieties are grown, such as Cabernet Sauvignon and Cabernet Franc.

The wine

Solaia is an IGT Toscana wine made from the sunniest part of the vineyard on the hillside of Tignanello and the result of a plot selection. The first vintage of Solaia was produced in 1978. This exceptional Tuscan wine is only produced in the great vintages.

The vintage

The 2001 vintage will be remembered for its fine harvest in the Chianti Classico region. The mild, rainy start to the spring led to early budburst and the regular temperatures allowed for optimal flowering and fruit set. The rainfall in the first part of the summer maintained a good growth balance. In August, despite the high daily temperatures, the nights were cool, advancing the ripening of the grapes, which continued until the harvest, carried out under ideal conditions.

Winemaking and ageing

After the harvest, the grapes were destemmed, gently crushed and vinified separately. They were then transferred to 50Hl wooden vats for maceration with repeated punching down to obtain a better extraction of colour and tannins. The wine finished its alcoholic fermentation at a temperature not exceeding 30°C. It lasted 15 days for Sangiovese and 20 days for Cabernet Sauvignon and Cabernet Franc. The wines wedre then placed in new barrels from the Allier and Tronçais regions where they completed their malolactic fermentation at the end of the year. They were then blended and put back into the barrels for 14 months of ageing. After bottling, the cuvée waits another 12 months before being released onto the market.

Blend

Cabernet Sauvignon (75%)
Sangiovese (20%)
Cabernet Franc (5%)

Characteristics and tasting tips for Solaia 2001 from Antinori - Tenuta Tignanello

Tasting

Nose
The nose is balanced, combining scents of black berries, dark chocolate and spices with delicious mineral notes.

Palate
The palate delights with its silky texture and the suppleness of its tannins which give the wine great ageing potential.

Antinori - Tenuta Tignanello : Solaia 2001
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