Antinori Solaia 1990

Avg Price: $410.00
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Winemaker's Notes:

75% Cabernet Sauvignon, 5% Cabernet Franc, 20% Sangiovese Intensely fruity, finely structured and complex; balanced,...

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European Wine Resource
Richmond, CA (670 mi)
USD 325.00
750ml
Buy Now
Sokolin
Bridgehampton, NY (2,600 mi)
USD 410.00
750ml
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Winemaker's Notes:

75% Cabernet Sauvignon, 5% Cabernet Franc, 20% Sangiovese Intensely fruity, finely structured and complex; balanced, with soft tannins and lingering finish. Displays unmistakable varietal flavor while retaining strong regional character The grapes from the Solaia vineyard, which are as always severely selected, were among the last to be harvested (starting September 18 for the Cabernets, and the Sangiovese a week later). The grapes were vinified separately and new methods were used which guarantee a very soft processing. Maceration took place in 50 hectoliter open wooden fermentors with periodic cap submersion for better extraction of colour, complexity and softer tannins. During this time (15 days for the Sangiovese and 20 days for the Cabernets), the wine completed its alcoholic fermentation at a temperature never exceeding 30°C. The wine was then transferred into 225 liter French oak barrels (new and one-year-old Troncais and Alliers), where malolactic fermentation was terminated by the year's end. The wines were then racked, blended and then returned to the barriques for about 14 months aging, after which time they were bottled and aged for a further 12 months before release. Alcohol : 13,0% Vol.

75% Cabernet Sauvignon, 5% Cabernet Franc, 20% Sangiovese Intensely fruity, finely structured and complex; balanced, with soft tannins and lingering finish. Displays unmistakable varietal flavor while retaining strong regional character The grapes from the Solaia vineyard, which are as always severely selected, were among the last to be harvested (starting September 18 for the Cabernets, and the Sangiovese a week later). The grapes were vinified separately and new methods were used which guarantee a very soft processing. Maceration took place in 50 hectoliter open wooden fermentors with periodic cap submersion for better extraction of colour, complexity and softer tannins. During this time (15 days for the Sangiovese and 20 days for the Cabernets), the wine completed its alcoholic fermentation at a temperature never exceeding 30°C. The wine was then transferred into 225 liter French oak barrels (new and one-year-old Troncais and Alliers), where malolactic fermentation was terminated by the year's end. The wines were then racked, blended and then returned to the barriques for about 14 months aging, after which time they were bottled and aged for a further 12 months before release. Alcohol : 13,0% Vol.

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