Winter 2010 in the Chianti Classico area was
characterized by heavy rainfall, low temperatures and
periodic snowfalls that led to an excellent
vegetative rest and a delay in budding. Regular rains
continued also during the spring, accompanied by
lower-than-average temperatures that caused a delay in
the growth and development of the vine. The real summer began
only in the month of July; the high temperatures and the
absolutely dry climate contributed to an excellent
recovery of the vegetative cycle. The lower temperatures at the end
of July and August once again slowed down the ripening and
the veraison process, requiring careful selection work of the
grapes, aimed at limiting the production per plant and
above all the health of the bunches.

Winemaking
The harvest began at the end of September in generally warm and sunny conditions with occasional rains followed by
strong north winds that dried the grapes. The alternation of cool nights and warm days was a further
contribution to the quality of the harvest. The harvest began with Cabernet Franc at the end of September, continued
with Sangiovese in early October, and concluded with Cabernet Sauvignon in mid-October. The healthiness of the
bunches, the richness of color and aroma, and the excellent varietal character were signs of high-quality grapes thanks
also to a long growing season. Upon arrival at the cellar, the bunches were delicately destemmed and the grapes,
before being pressed, carefully selected on the sorting table; here the attention to detail was at the
highest levels, immature grapes, a rarity for this vintage, were discarded and only the perfect ones were
introduced into the vinification tank. During fermentation and maceration, in the 60 hl truncated cone-shaped tanks, the must slowly transformed into wine, with extreme attention to the freshness of the aromas, the extraction of the color, the management of the tannin aimed at sweetness and elegance; all this required great sensitivity, knowledge of the grapes and constant care of the product, which was led to racking only after careful and daily tastings. Once the skins were separated from the wine, the malolactic fermentation began which, in barriques, enhanced the finesse and pleasantness of the wine. The maturation process then began in French oak barrels for about 18 months; during this period the different lots, vinified separately based on the variety and other viticultural variables, were aged in wood, to then be assembled a few months before bottling, which took place on the farm. Historical Data
Solaia is a vineyard of about 20 hectares facing south-west between 350 and 400 meters above sea level on a rocky calcareous soil
with dialberese and galestro rock, located at Tenuta Tignanello. The Antinori family produced this wine for
the first time with the 1978 vintage; the initial blend was 80% Cabernet Sauvignon and 20% Cabernet Franc, which was
repeated in 1979. In subsequent years, 20% Sangiovese was introduced and some
corrections were made in the ratio between Cabernet Sauvignon and Cabernet Franc, until arriving at the current composition. Solaia
is produced only in exceptional years and was not produced in 1980, 1981, 1983, 1984 and 1992.
Tasting Notes
A very intense ruby ??red in color, the wine has a great impact on the nose, with good expression of the varieties and
fragrant, intense and sweet notes of red fruit and spice. The fresh and long vintage gives the wine great maturity in the mouth,
enhancing its breadth, structure and softness of the tannins, while maintaining elegance and balance. The finish has
great persistence, with clear references to the spicy notes perceived on the nose.

Vintage Awards
Wine Advocate
97/100
USA
James Suckling
98/100
USA
Bibenda Guide 2014
5 Grappoli
Italy
Gold Guide I Vini di Veronelli 2014
Super Tre Stelle
Italy
Wine Spectator
93/100
USA
Wine Enthusiast
97/100
USA
Antonio Galloni
98 /100
USA
Falstaff
95/100
Austria
Int Wine Cellar
93/100
USA