2023 Technical Specifications
Grape Varieties Cabernet Sauvignon, Cabernet Franc and Sangiovese; percentages are not specified in the official 2023 sheet
Classification Toscana IGT
Region Toscana
Soil Rocky calcareous soil with alberese and galestro
Orientation Southwest
Harvest Dates Harvest began in the first days of October with Sangiovese, continued with Cabernet Franc, and ended on 13 October with Cabernet Sauvignon
Fermentation Vessels 60 hL truncated-conical fermentation tanks
Pressing Method Grapes Were Destemmed; Individual Berries Were Sorting-Table Selected And Gently Crushed Before Gravity Transfer
Oak Types French oak
Production Details The Solaia vineyard is approximately 20 hectares at 350–400 metres above sea level. After fermentation and maceration, malolactic fermentation took place in second- and third-use barriques. Maturation then continued in new French oak for approximately 15 months; lots were initially matured separately, blended, and returned to wood to complete their evolution.
Tasting Notes Intense ruby with violet highlights; ripe blackberry, blueberry, blackcurrant, plum and fig; pepper, licorice, bitter cocoa and coffee; rich, vibrant palate with silky tannins and a long, intense finish
2022 Technical Specifications
Grape Varieties Cabernet Sauvignon, Cabernet Franc and Sangiovese; percentages are not specified in the official 2022 sheet
Classification Toscana IGT
Region Toscana
Harvest Dates Cabernet Franc was harvested on 23 September; Sangiovese on 26–27 September; Cabernet Sauvignon harvest ended on 5 October
Fermentation Vessels 60 hL truncated-conical fermentation tanks
Pressing Method Grapes Were Destemmed; Individual Berries Were Sorting-Table Selected And Gently Crushed Before Gravity Transfer
Oak Types French oak
Production Details The approximately 20-hectare, southwest-facing Solaia vineyard lies at 350–400 metres on rocky calcareous soil with alberese and galestro. After malolactic fermentation in barriques, the wine matured in new French oak for approximately 15 months; separately matured lots were blended and returned to wood to complete their evolution.
Tasting Notes Intense ruby with violet highlights; blackcurrant, blueberry, plum and fig; violet, powdered sugar, gianduja, white pepper, cigar box and quinine; creamy, rich and fresh with silky tannins and a deep finish
Sources: www.antinori.it ↗ · Compare this vintage
2021 Technical Specifications
Classification Toscana IGT
Region Toscana
Harvest Dates Cabernet Franc and Sangiovese harvest began during the final days of September; Cabernet Sauvignon harvest ended on 21 October
Fermentation Vessels 60 hL truncated-conical fermentation tanks
Pressing Method Grapes Were Destemmed; Individual Berries Were Sorting-Table Selected And Gently Crushed Before Gravity Transfer
Oak Types French oak
Production Details The approximately 20-hectare Solaia vineyard faces southwest at 350–400 metres on rocky calcareous soil with alberese and galestro. Malolactic fermentation occurred in barriques. Maturation followed in new French oak for approximately 16 months; lots were initially kept separate, blended, and returned to wood to complete their evolution.
Tasting Notes Intense ruby with violet highlights; ripe blackcurrant, blackberry and purple plum; mint, myrtle, white pepper, cocoa, licorice and dark chocolate; rich, vibrant and balanced with silky tannins and a persistent finish
Sources: www.antinori.it ↗ · Compare this vintage
2020 Technical Specifications
Classification Toscana IGT
Region Toscana
Harvest Dates Cabernet Franc and Sangiovese harvest began at the end of September; Cabernet Sauvignon harvest was completed on 10 October
Fermentation Vessels 60 hL truncated-conical fermentation tanks
Pressing Method Grapes Were Destemmed; Individual Berries Were Sorting-Table Selected And Gently Crushed Before Gravity Transfer
Oak Types French oak
Production Details The approximately 20-hectare, southwest-facing vineyard lies at 350–400 metres on rocky calcareous alberese-and-galestro soil. Following malolactic fermentation in barriques, the wine matured in new French oak for approximately 18 months; separately matured lots were blended and returned to wood to complete their evolution.
Tasting Notes Ruby red; blueberry, raspberry, currant, plum and black cherry; mint, myrtle, licorice, lavender, cocoa, dried fruit, clove and pink pepper; rich and enveloping with silky tannins and a long finish
Sources: www.antinori.it ↗ · Compare this vintage
2019 Technical Specifications
Classification Toscana IGT
Region Toscana
Harvest Dates Cabernet Franc and Sangiovese harvest began at the end of September; Cabernet Sauvignon harvest was completed on 14 October
Fermentation Vessels 60 hL truncated-conical fermentation tanks
Pressing Method Grapes Were Destemmed; Individual Berries Were Sorting-Table Selected And Gently Crushed Before Gravity Transfer
Oak Types French oak
Production Details The approximately 20-hectare Solaia vineyard faces southwest at 350–400 metres and has rocky calcareous soil with alberese and galestro. Following malolactic fermentation in barriques, maturation took place in new French oak for approximately 18 months; separately matured lots were blended and returned to wood to complete their evolution.
Tasting Notes Deep ruby; raspberry, mulberry, ripe apricot and blood orange; rose, coffee bean, chocolate, licorice, mint and white pepper; enveloping and harmonious with vibrant tannins and an exceptionally long finish
Sources: www.antinori.it ↗ · Compare this vintage
2013 Technical Specifications
Classification Toscana IGT
Region Toscana
Harvest Dates Cabernet Franc was harvested 28–30 September; Sangiovese during the first week of October; Cabernet Sauvignon arrived at the winery between 7 and 16 October
Fermentation Vessels 60 hL truncated-conical fermentation tanks
Pressing Method Grapes Were Gently Destemmed; Individual Berries Were Sorting-Table Selected Before Crushing
Oak Types French oak
Production Details Extensive leaf removal and vineyard/cellar selection preceded vinification. Fermentation and maceration emphasized aroma and freshness while managing colour and tannin extraction. Malolactic fermentation occurred in barriques, followed by approximately 18 months in new French oak. Variety- and parcel-specific lots matured separately and were blended a few months before bottling. The vineyard was described as approximately 20 hectares, southwest-facing, at 350–400 metres on rocky calcareous alberese-and-galestro soil.
Tasting Notes Very intense ruby with violet highlights; ripe red fruit, licorice, mint, vanilla, smoke and spice; dense but gentle entry, compact tannins, black fruit, chocolate and a savoury finish
Sources: www.antinori.it ↗ · Compare this vintage
2006 Technical Specifications
Classification Toscana IGT
Region Toscana
Harvest Dates Sangiovese was harvested during the first ten days of October; Cabernet Franc and Cabernet Sauvignon during the second half of October
Production Details Grapes were harvested strictly by hand in approximately one-hectare vineyard parcels selected according to vine vigour. Extraction used délestage and pumpovers. All three varieties fermented at an average 27°C and never above 31°C. After alcoholic fermentation, parcel-separated wines entered new oak barriques and completed malolactic fermentation before year end. After blending, the wine rested approximately 12 months in barriques, was selected barrel by barrel and bottled, then received a further approximately one year in bottle before market release.
Tasting Notes Intense ruby; ripe blackberry and cherry with vanilla and chocolate; powerful yet soft, with evident tannic structure, persistence and a very long finish
Sources: www.antinori.it ↗ · Compare this vintage
Producer Information
Website
Address
via Cassia per Siena, 133, Loc. Bargino, 50026 San Casciano val di Pesa, Firenze, Italy
Email
Owner
Antinori Family (26th generation)