Antinori - Tenuta Tignanello : Solaia 2003

A refined and full-bodied great wine from Tuscany

The estate

An emblematic reference of great wines from Tuscany, in Italy and around the world, the Tenuta Tignanello of the Antinori family is located in the historical heart of the Chianti Classico zone. In an enchanting landscape, the estate is nestled in the heart of 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 Tuscan wines. The vines are planted on marl soils dating from the Pliocene era, 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 the Tenuta Tignanello vineyard are particularly suited to the cultivation of the Sangiovese grape variety. Other varieties are also present, such as 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 20-hectare vineyard is situated at an altitude of 400 meters. The first vintage of Solaia was produced in 1978. Produced in IGT Toscana, this exceptional Tuscan cru is only produced during great vintages.

The vintage

After a rainy and fairly cold autumn and winter, the spring and summer of 2003 were exceptionally hot and dry. The mild and dry spring weather favored early bud break as well as optimal flowering and fruit set. From June, very high temperatures and the total absence of rain led to rapid maturation and a natural concentration of sugars in the grapes, from mid-August for the earliest varieties. Yields were slightly reduced, especially in the plots without supplementary irrigation. This dry and stable climate allowed for harvesting at the ideal time, without compromising the quality of the grapes.

Vinification and aging

Due to the climatic conditions, the harvest started early, with Cabernet and Sangiovese grapes already ripe by mid-September. The vinification was adapted to the high temperatures: macerations were short (7 days for Sangiovese, 10 for Cabernet) at 25 °C, with almost exclusive use of delestage for gentle extraction. The alcoholic fermentation was completed in new French oak barrels. After malolactic fermentation, the wines were blended and then aged for 12 months in barrels, with three rackings. A careful selection was made before bottling, followed by a year of aging in the cellar.

Blend

This Solaia 2003 from Antinori - Tenuta Tignanello is the result of a blend of Cabernet Sauvignon (75%), Sangiovese (20%) and Cabernet Franc (5%).