Antinori – Toscana IGT Solaia 2011
€330.00
| YEAR | 2011 |
|---|---|
| Producer | Antinori |
| APPELLATION | Toscana IGT |
| Grape variety | Cabernet Sauvignon 75%, Sangiovese 20%, Cabernet Franc 5%. |
| COUNTRY | Italy |
| REGION | Tuscany |
| Format | 0,75 lt |
| ALCOHOL CONTENT | 14.50% |
| Drinking Window |
The Antinori family is undoubtedly one of the oldest in the history of Italian wine. The winemaking tradition of this family dates back to the Middle Age, in Tuscany, and the descendants have always personally carried out the activity with investments, buying properties in Tuscany, Umbria and then throughout Italy. An important commercial and promotional operation and a series of important choices in the vineyard and in the cellar, with the aim of establishing the family in the panorama of high quality wine in Italy and in the world.
In 1900 the family acquired the Tenuta Tignanello, in the heart of the Chianti Classico. But we have to wait 1971 for the first vintage of Tignanello, on the hill that bears its name, to see the light. In 1978 Piero Antinori selected the best grapes, in the sunniest exposure of the Tignanello vineyards, to produce what has now become the symbol of the company itself: Solaia. The 20 hectares used for the cultivation of the grapes dedicated to this wine are exposed to the south-west, at an altitude of 350-400 meters above sea level, with soils rich in skeleton and limestone, poor in organic substances and very draining, typical of the most prestigious areas of Chianti Classico.
Intense wine, reflecting the very hot summer that characterizes the vintage. The ripe fruits, almost cooked, are enriched with spicy tertiary hints of coffee, roasting and wet asphalt. The complexity and density are balanced by aromas of herbs and aromatic herbs.
To be paired with a raclette, a bourguignonne or with a complex dish such as a Tunisian harissa.
16-18 °C
Suggestion to open it about 1 to 2 hours before serving it. And let it breath in the glass as well.
Manual harvest.
Winemaking and aging separated of the variuos grapes. Alcoholic fermentation in stainless-steel, malolactic fermentation in small oak barrels. Aging in new oak French barriques for 14 months.
Blending of grapes some months before bottling.
