Antinori Solaia Toscana IGT(2001)

75% Cabernet Sauvignon, 5% Cabernet Franc, 20% Sangiovese

The beginning of spring saw a good amount of rain and slighty higher temperatures than the seasonal average, which favored a slight anticipation of the budding phase. In the following period, average temperatures and rainfall led to excellent flowering and vegetative cycle. Rains at the beginning of summer maintained a good plant growth equilibrium which lasted throughout the month of August. Notwithstanding the high day temperatures, nights were cool and assured the full ripening of all grape varieties. As a result, read more...the ripening of the grapes proceeded optimally, guaranteeing the presumption of an excellent harvest.
The grapes from the Solaia vineyard, which are as always severely selected, were among the last to be harvested (starting September 23 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 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 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 : 13,5% Vol.    (hide)