75% Cabernet Sauvignon, 5% Cabernet Franc, 20% Sangiovese The beginning of spring saw a good amount of rain and slig...Read more...
Always a voluptuous and rounded red. Gorgeous blackberry, black currant and lead pencil aromas. Full-bodied, with well integrated, soft tannins. Lo... Read more
A solid, muscular red from Tuscany, this is the greatest Solaia ever made. Dark ruby in color, with extremely ripe raisin and spice aromas. Full-bo... Read more
Intensely fruity and complex with a good structure,well-balanced, with soft tannins and a lingering finish. Displays unmistakable varietal flavor w... Read more
Tuscany Rice And Bean Soup featuring RiceSelect™ Texmati® Light Brown Rice
Texmati® Light Brown Rice is a quick-cooking, all-natural rice that brings out the comforting flavors of Tuscan dishes, especially when paired with Italian Red Wines
Food Pairings for Antinori Solaia Toscana IGT
External Reviews for Antinori Solaia Toscana IGT
Always a voluptuous and rounded red. Gorgeous blackberry, black currant and lead pencil aromas. Full-bodied, with well integrated, soft tannins. Long, fruity aftertaste. Best after 2000.
A solid, muscular red from Tuscany, this is the greatest Solaia ever made. Dark ruby in color, with extremely ripe raisin and spice aromas. Full-bodied and very chewy, with loads of polished tannins and a long, long finish that's big and fruity Best after 2004.
Intensely fruity and complex with a good structure,well-balanced, with soft tannins and a lingering finish. Displays unmistakable varietal flavor while retaining strong regional character. 75% Cabernet Sauvignon, 5% Cabernet Franc, 20% Sangiovese.
This solid Solaia has a god dark ruby color, with berry, tobacco and a hint of mint to its character. It's medium-bodied, boasts a solid core of fruit and polished tannins. Long finish. Meeds bottle age; best after 2000.
The estate's 2006 Solaia is a big, powerful offering loaded with ripe blackberry jam, herbs, minerals and French oak. Like all of the 2006s from Antinori, the Solaia remains extraordinarily dense and primary. Readers will have to be patient with this wine and give it plenty of bottle age before the full range of its aromas and nuances blossom fully. Solaia is 75% Cabernet Sauvignon, 20% Sangiovese and 5% Cabernet Franc. Anticipated maturity: 2014-2026.
Masses of coffee and blackberry character in this youthful wine. Full-bodied, with velvety tannins, loads of fruit and excellent wood. Big and juicy, with a long, long finish. A fine wine. Needs time. Best after 2007.
The 2000 Solaia, not unexpectedly, is the best wine of the series with expansive aromas of black currants, thyme, and sage, much eucalyptus and chocolate on the palate along with ripe, sweet fruit, and a sizeable finish. Drink 2005-2018.
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, 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.
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