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An emblematic 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 rivers of Gruppo and Pesa. Antinori - Tenuta Tignanello is world renowned for its two iconic wines: Tignanello and Solaia. These two wines are considered among the most influential in the history of Italian viticulture.
The Tenuta Tignanello estate covers 319 hectares, 130 of which are dedicated to wine production. The vines are planted on marl soils dating from the Pliocene era and are rich in limestone and schist. The area’s Mediterranean climate is marked by significant temperature variations between night and day during the maturation cycle of the vines. The location and soil of the Tenuta Tignanello vineyard are particularly suitable for the cultivation of the Sangiovese grape. Other varieties are present such as Cabernet Sauvignon and Cabernet Franc.
Solaia is the fruit of a selection of plots of land from a vineyard of around 20 hectares. Facing south-west, this terroir is located on the sunniest part of the Tignanello hillside vineyard. The first vintage of Solaia was produced in 1978. Produced within the IGT Toscana, this exceptional Tuscan wine is only produced in great vintages.
A cold, moderately wet winter preceded a cool spring marked by heavy rainfall, especially in April and May. The particularly hot conditions during summer, interspersed with slightly above-average rainfall, favoured the gradual and even development of the vineyard. The very mild weather from the end of August to October was ideal for refining the ripening process.
Vinification and ageing
The grapes were destemmed and then rigorously sorted on sorting tables before being delicately crushed and transferred by gravity into vats. During fermentation and skin maceration, the perfect balance between fruit and tannin quality is sought in order to enhance the sweetness, fragrance, identity and character of Solaia. Malolactic fermentation is carried out in barrels to develop the complexity and smoothness of the wine. Solaia 2019 is aged separately in new French oak barrels for approximately 18 months.
Cabernet Sauvignon (75%)
Cabernet Franc (10%).
This wine showcases a beautiful ruby red colour.
The nose is complex and delicate, with fruity notes (raspberry, blackberry, apricot and blood orange) and floral notes (roses) as well as flavoursome coffee bean, chocolate and liquorice fragrances. Delicate notes of mint and white pepper give this bouquet a smooth freshness.
The ample and structured palate exudes alluringly fine and unctuous tannins that stretch to a persistent finish, exuding grilled and spicy notes.
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