Antinori - Tenuta Tignanello : Solaia 2006

An iconic Tuscan wine, complex and delicate

The estate

An iconic reference point for fine Tuscan wines, in Italy and around the world, the Antinori family's Tenuta Tignanello is located in the historic heart of the Chianti Classico area. Surrounded by an enchanting landscape, the estate is located in the heart of the hills between the Greve and Pesa rivers. Tenuta Tignanello is internationally renowned for its two iconic wines: Tignanello and Solaia. These two wines are considered to be among the most influential Tuscan wines in the history of Italian viticulture.

The vineyard

The Antinori - Tenuta Tignanello estate spreads over 319 hectares, 130 of which are dedicated to wine production. The vines are planted on marl soils, dating back to the Pliocene era, rich in limestone and schist. The area’s Mediterranean climate is marked by significant temperature variations between night and day during the vine's growth cycle. The Tenuta Tignanello vineyard’s location and terroir are ideal for the cultivation of the Sangiovese grape. Other varieties are also present such as Cabernet Sauvignon and Cabernet Franc.

The wine

Solaia is made from the sunniest part of the vineyard, on the hillside of Tignanello. The 20-hectare vineyard is situated at an altitude of 400 metres. The first vintage of Solaia was produced in 1978. Produced in IGT Toscana, this exceptional Tuscan wine is only produced during fine winemaking years.

The vintage

The particularly cold and wet autumn and winter conditions delayed the vine’s budburst. Spring was marked by high humidity, which did not affect the vegetative cycle. Although the temperatures during the last two weeks of July were very high, August was rainy and cool. The alternation between warm days and cool nights in September and October enabled the grapes to reach an optimal ripeness level.

Vinification and ageing

The grapes are rigorously sorted in the vineyards and on sorting tables, destemmed before being delicately crushed and transferred by gravity flow into conical vats. During fermentation and skin maceration, finding the perfect balance between freshness and aromatic brilliance is a priority. Malolactic fermentation is carried out in small barrels in order to develop the wine’s complex and smooth expression. The total ageing period in French oak barrels lasts around 18 months, with an initial ageing period carried out in a plot-by-plot manner before blending, followed by a few months of ageing before being bottled.

The blend

Cabernet Sauvignon (75%)

Sangiovese (20%)

Cabernet Franc (5%)

Antinori - Tenuta Tignanello’s Solaia 2006: Characteristics and tasting tips

The tasting

Colour

The colour is a beautiful ruby red.

Nose

The nose mixes fruity fragrances with delicious vanilla and chocolate notes, conferred by the ageing period in barrels.

Palate

Powerful, the palate reveals a firm and smooth tannic structure. Persistent, the finish seduces with its length and its intense expression of red fruits (cherry).