An emblematic reference among 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. 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 wine making.
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 Mediterranean climate of the area 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 made from the sunniest part of the vineyard on the Tignanello hillside. The first vintage of Solaia was produced in 1978. Produced in IGT Toscana, this exceptional Tuscan wine is only produced in the great vintages.
2018 is an exceptional vintage. A cool spring punctuated by some rain preceded a summer marked by high temperatures, particularly in June and July. The rainy episodes as well as the dry and windy conditions of September and October were beneficial for the vineyard, ensuring a progressive and optimal ripening of the grapes. The grapes were harvested at full maturity, resulting in a harmonious, balanced and elegant wine that perfectly expresses the identity and character of Solaïa.
Vinification and aging
The grapes are destemmed and then rigorously sorted on sorting tables before being delicately crushed and transferred by gravity to 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 2018 is aged separately in new French oak barrels for approximately 18 months.
Cabernet Sauvignon (75%)
Cabernet Franc (5%).
This wine showcases an intense ruby red color.
The nose blends intense fruity (black and ripe fruit, blackcurrant) and floral (blueberries, dried flowers, lavender) fragrances with spicy white pepper and balsamic notes (mint, eucalyptus). Particularly sweet, the bouquet gradually reveals perfectly integrated aromas of white chocolate, candyfloss and dried fruit.
Ample and creamy, the palate is seduced by this wine’s elegant, supple and silky tannins, its length and its liquorice aromas. Persistent and aromatic, the finish resonates with the floral and spicy notes of the nose.