Solaia 2020 Antinori
| Sommelier score | 93/100 | 2024 |
| 3 Bicchieri gambero rosso |
|
2020 |
| Winery | Antinori |
| Denomination | Toscana Igt |
| Vintage | 2020 |
| Grapes | 75% Cabernet Sauvignon, 20% Sangiovese, 5% Cabernet Franc |
| Alcohol content | 14,50% |
| Cl | 75cl |
| Sulfites | Contains sulphites |
| Code ICQRF | FI 13636 |
| Winery headquarter | Marchesi Antinori-S.Casciano (FI)-Via Cassia per Siena, 133 |
| Bottle size | Standard bottle |
| Combination | Roast meat, Cold cuts and salami, Sliced beef, Tagliatelle with mushrooms, pork knuckle baked, Hard cheese |
| Region | Tuscany (Italy) |
| Style | Full-bodied and intense |
| Wine list | Toscana Igt |
The Solaia Antinori wine is honored by the IGT certification and it is one of the most prestigious. It is made by 75% of Cabernet Sauvignon, Sangiovese 20% of and 5% of Cabernet Franc. The Solaia grapes are exclusively picked manually and separated according to the varieties. The berries are destemmed then pressed and carefully selected. During the maceration and fermentation steps, the must has to become slowly the wine. When the seasons are particularly rainy the attention is higher not to lose the freshness and the scents but also the color and the sweet tannins. This sensibility denotes a very high knowhow. Once separated the peels from the berry it starts the malolactic fermentation in barrels. Then it starts the aging period for 18 months in French oak barrels. During this period the different lots are worked separately and finally blended in the farm.
Characteristics of the Solaia wine
The Solaia Antinori wine has an intense ruby red color with purple reflections. The smell is fresh and intense. The taste is harmonic with a great acid-tannins balance and an excellent fruity drinkability for all the degustation. The great personality and long persistence make the ending complex and persistent.
Suggested pairings with this red wine
This exceptional and refined wine is the symbol of the Italian prestigious and it is perfect with structured meat courses or braised and in humid ones with flavored sauces.
