Antinori - Tenuta Tignanello : Solaia 2008

Characteristics and tasting advice for Antinori's Solaia 2008 - Tenuta Tignanello

Tasting

Color
Beautiful intense color.

Nose
The nose, broad and complex, blends aromas of black cherries, ripe red fruits, licorice, coffee, and toasted oak.

Palate
On the palate, the tannins are supple and balanced, offering a texture that is both savory, mineral, and silky. The lingering finish reveals sweet notes of cocoa, vanilla, and black and red fruits.

A great Tuscan wine marked by refinement and complexity

The property

An emblematic reference of great Tuscan wines, in Italy and worldwide, the Tenuta Tignanello of the Antinori family is located in the historical heart of the Chianti Classico zone. In a charming landscape, the property is nestled in the hills between the Grève and Pesa rivers. Tenuta Tignanello is globally renowned for its two iconic crus: Tignanello and Solaia. These two crus are considered among the most influential wines in the history of Italian viticulture.

The vineyard

The Antinori-Tenuta Tignanello estate spans 319 hectares, 130 of which are dedicated to the production of great Tuscan wines. The vines are planted on marl soils dating from the Pliocene, rich in limestone and shale. The Mediterranean climate of the area is marked by significant temperature variations between night and day during the vine maturation cycle. The location and terroir of this Chianti Classico vineyard are particularly suited to the cultivation of the Sangiovese grape variety. Other varieties present include Cabernet Sauvignon and Cabernet Franc.

The wine

Resulting from a parcel selection, Solaia is made from the sunniest part of the vineyard located on the Tignanello hill. The first vintage of Solaia was released in 1978. Produced in IGT Toscana, this exceptional Tuscan cru is only produced in great vintages.

The vintage

The season began with a mild and dry autumn and winter, favoring slightly early bud break. Spring was marked by heavy rains until the end of May, slowing growth without harming the health of the vine. June and July were hot and dry, while rains in August supported the regular development of the grapes. The harvest took place under excellent conditions in September and October, with day/night temperature differences beneficial to quality. From the start of the harvest, the musts showed promising colors and aromas, heralding a very high-level vintage.

Vinification and aging

The ideal conditions during the harvest allowed for a meticulous parcel harvest within the Solaia vineyard, depending on the maturity of the grapes and the characteristics of each area. The grapes were hand-picked, carefully sorted, then fermented in 60 hl truncated oak vats, promoting a gentle extraction of elegant tannins. Fermentation was controlled between 27 and 31°C to preserve varietal aromas and fruit intensity. After a maceration of 3 to 4 weeks, the wines were barreled for malolactic fermentation. The 18-month aging in new French oak barrels, followed by a year in the bottle, allowed for an optimal expression of the structure, elegance, and smoothness of the tannins.

Blend

Cabernet Sauvignon (75%), Sangiovese (20%) and Cabernet Franc (5%).