Antinori - Tenuta Tignanello : Solaia 2005

The generosity and minerality of a great 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 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. The first vintage of Solaia was produced in 1978. This exceptional Tuscan wine is only produced in the great vintages.

The vintage

A rainy autumn along with a cold and dry winter, delaying growth development, gave way to a spring whose mildness allowed the vines to catch up and even to develop about ten days ahead of schedule. The cool and rainy conditions during the summer led to a uneven flowering, which had an impact on the yields. Despite these conditions, the grapes harvested were healthy and had the same quality potential as in recent vintages.

Winemaking and ageing

During the vinification process, the grape must, which has a very intense colour, is extracted by alternating pumping-over and unballasting, according to the requirements of the three grape varieties. After alcoholic fermentation, maceration with the skins lasts about three weeks for Cabernet Sauvignon and Cabernet Franc and two weeks for Sangiovese. After devatting, the wines are transferred to new French oak barrels where malolactic fermentation takes place spontaneously. The wines are then blended and aged for approximately 18 months in barrel and one year in bottle before being released onto the market.

Blend

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

Characteristics and tasting tips for Solaia 2005 from Antinori - Tenuta Tignanello

Tasting

Colour
The wine has an intense ruby red colour.

Nose
The nose develops delicious scents of ripe fruit, chocolate and vanilla, mingled with notes of black pepper, spices and coffee.

Palate
Generous and vibrant, the palate has texture and character as well as a lovely balance between finesse and complexity. Its soft and delicious tannins and its mineral notes last through the lingering finish.