Antinori - Tenuta Tignanello : Solaia 2007

The complexity and finesse of a great Tuscan wine

The estate

An emblematic reference of great Tuscan wines, in Italy and around the world, the Tenuta Tignanello of the Antinori family is located in the historical heart of the Chianti Classico zone. In an enchanting landscape, the estate is nestled in the heart of the hills between the Grève and Pesa rivers. Tenuta Tignanello is globally renowned for its two iconic crus: Tignanello and Solaia. These two crus are considered among the most influential wines in the history of Italian viticulture.

The vineyard

The Antinori-Tenuta Tignanello estate spans 319 hectares, 130 of which are dedicated to the production of Tuscan wines. The vines are planted on marl soils dating back to the Pliocene era, rich in limestone and shale. The Mediterranean climate of the area is marked by significant temperature variations between night and day during the vine maturation cycle. The location and terroir of the Tenuta Tignanello vineyard are particularly suited to the cultivation of the Sangiovese grape variety. Other varieties such as Cabernet Sauvignon and Cabernet Franc are also present.

The wine

Resulting from a parcel selection, Solaia is made from the sunniest part of the vineyard located on the Tignanello hill. The 20-hectare vineyard is situated at an altitude of 400 meters. The first vintage of Solaia was produced in 1978. Produced in IGT Toscana, this exceptional Tuscan cru is only produced during great vintages.

The vintage

A mild and dry winter and spring promote an early development of the vine. The intense heat of early summer is counterbalanced by a particularly cool August. The alternation in September and October of warm days with cool nights is optimal for the proper maturation of the grapes. The harvested grapes are of high quality.

Vinification and aging

The grapes, rigorously sorted in the vineyards and on sorting tables, are destemmed before undergoing gentle crushing and gravity transfer into conical vats. During fermentation and skin maceration, the perfect balance between freshness, suppleness, and aromatic expression is sought. Malolactic fermentation is carried out in small barrels to develop the complexity and smoothness of the wine. The total aging in French oak barrels lasts about 18 months, with initial parcel-by-parcel aging before blending, followed by a few months of aging before bottling.

Blend

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

Characteristics and tasting advice for the 2007 Solaia from Antinori - Tenuta Tignanello

Tasting

Nose
The nose reveals an intense fruity expression.

Palate
The palate seduces with its soft tannins, its beautiful aromatic palette, and its persistent finish.