Antinori - Tenuta Tignanello : Solaia 2023

Characteristics and tasting tips for the Solaia 2023 by Antinori - Tenuta Tignanello

Tasting

Colour
An intense ruby red colour adorned with deep violet highlights.

Nose
The bouquet is expressive and complex, revealing aromas of ripe wild berries, blackberry, blueberry and blackcurrant. This fruity core intertwines harmoniously with notes of plum and fig, lifted by hints of pepper and liquorice.

Palate
Rich and vibrant, the palate is supported by silky tannins and a particularly refined structure. The long, intense finish leaves delicious traces of bitter cocoa and coffee.

Serving and ageing

With exceptional ageing potential, Solaia 2023 is a wine for long cellaring, to be enjoyed from 2028 until around 2050.

The elegance of a great Tuscan wine by Antinori - Tenuta Tignanello

The estate

The story of the Marchesi Antinori brand began in 1385 in Tuscany. Today, the Antinori - Tenuta Tignanello estate is run by sisters Albiera, Alessia and Allegra Antinori, who represent the twenty-sixth generation. Located in the heart of Chianti Classico, this historic estate covers 319 hectares, 165 of which are under vine. A true laboratory of excellence, it combines centuries-old tradition with technical innovation, notably through its low-environmental-impact winery. The estate's worldwide renown rests on its iconic cuvées, including Solaia, created in 1978, which perfectly embodies the identity and values of this illustrious family.

The vineyard

The vineyard dedicated to this exceptional IGT Toscana cuvée covers an area of around 20 hectares. The vines flourish at an altitude of between 350 and 400 metres above sea level, enjoying a fine south-westerly exposure. The terroir stands out for its rocky, limestone soils, particularly rich in alberese and galestro, which offer ideal conditions for root development and water regulation.

The vintage

The 2023 growing season began with a moderately cold, dry winter. Spring was cool and rainy, allowing excellent water reserves to build up in the soils. Summer was hot and dry, but spared the vines from excessive heat spikes. Moderate rainfall in August, followed by steady weather conditions in September and October, encouraged optimal ripening of the berries. Harvest was thus able to begin in early October and was completed on 13 October.

Winemaking and ageing

To craft Solaia 2023, the bunches are hand-picked during the harvest and then meticulously sorted on arrival at the winery. After destemming, the berries are gently crushed and transferred by gravity into 60-hectolitre truncated conical vats for fermentation. Maceration is managed with great precision to preserve the fruit character and refine the tannins. The wine is then transferred into French oak barriques, where it undergoes malolactic fermentation. Ageing continues for around 15 months in the same barrels. The different lots are first aged separately before being blended, then returned to barriques to complete their maturation.

Grape varieties

This wine is a blend of 80% Cabernet Sauvignon, 10% Sangiovese and 10% Cabernet Franc.