2007 Marchesi Antinori Solaia Toscana IGT, Tuscany, Italy
Origin Estate Grown, Toscana IGT
Grapes 75% Cabernet Sauvignon 20% Sangiovese 5% Cabernet Franc
Intense ruby red in color, this wine displays classic Cabernet Sauvignon character with intense fruit-driven aromas of ripe cherries and black-berries without excessive hints of oak. Generous and smooth on the palate with soft, gentle and balanced tannins. Distinctive varietal notes meld together harmoniously with a long and wonderfully persistent finish.
• A mild winter with little rainfall caused budbreak to occur earlier than normal, accelerating other stages of vine development.
• The summer heat broke in August, preventing the grapes from ripening too early.
• The early fall was characterized by hot and sunny days with cool nights, creating temperature fluctuations ideal for exceptional grape quality.
• The optimal climatic conditions in mid-September and the first week of October allowed for slightly early harvest with a careful, unhurried selection of grape bunches.
• Solaia, which means the ‘sunny one’ in Italian, is a 25-acre southwest facing vineyard that is contiguous to the Tignanello vineyard in Chianti Classico.
• The vineyard is planted 1,150-1,300 feet above sea level on stony, calcareous soils of marl and friable alberese rock.
• Antinori first produced a single-vineyard wine from this vineyard with the 1978 vintage, a blend of Cabernet Sauvignon and Cabernet Franc.
• During the following vintages, 20% Sangiovese was introduced and small adjustments were made according to vintage to arrive at today’s blend.
• Solaia is produced only in exceptional years. It was not produced in 1980, 1981, 1983, 1984 and 1992 vintages.
• The grapes were harvested by hand after careful selection to obtain the ripest fruit.
• The extraction process was carried out with the greatest of care, alternating pumpovers with délestage according to the requirements of the three grape varieties.
• After alcoholic fermentation, the wines were racked into new oak barrels to undergo malolactic fermentation.
• The wines were aged in new French oak for approximately 18 months. Throughout this time, the various lots were carefully monitored to obtain the best possible results from the aging process.
• After aging in oak, the wine was selected, blended and aged for one more year in the bottle before being released.