1.790,00
Per 1 l 596,67
Antinori
Solaia Toscana IGT Doppelmagnum
Artikelnummer: 20200052297093 L
- Produktbezeichnung
- IGT aus Italien, trocken
- Allergene
- Enthält Schwefeldioxid und Sulfite
- Variante
- Toscana IGT Doppelmagnum
- Land
- Italien
- Rebsorte(n)
- Cabernet Sauvignon 75
- Sangiovese 20
- Cabernet Franc 5
- Jahrgang
- 2012
- Alkoholgehalt in Volumen %
- 13,50
- Verkostnotiz
- An intense ruby red in color with purple highlights, the nose of the wine is dominated by varietal notes of excellent freshness and an elegant intensity. The 2012 Solaia has a classic style and is characterized on the palate by the pleasurable harmony of flavors created by a fine balance between acidity and tannins and high level fruit which lasts from the initial impact through to the lengthy finish and aftertaste. A grand personality and a great persistence make the finish exceptionally complex and vibrant Verkostnotiz James Suckling: Extremely perfumed with violet, currant and berry character. Hints of sandalwood. Full body, firm and silky tannins and a vivid and fresh finish. Mineral and stone undertones. Really excellent. Drink or hold. Verkostnotiz Wine Spectator: Ripe plum and black cherry notes are augmented by toast, spice and tobacco details in this muscular red. Turns more compact on the finish, where dense, dusty tannins reign. Just needs time to integrate. Cabernet Sauvignon, Sangiovese and Cabernet Franc. Best from 2018 through 2026. 500 cases imported. Verkostnotiz Wine Enthusiast: This stunning expression of Solaia opens with ample aromas of exotic spices, tilled soil, mature black-skinned fruit and an underlying whiff of fragrant blue flowers. The vibrant, elegantly structured palate doles out high-toned black cherry, ripe blackberry, white pepper, cinnamon, clove and Mediterranean herbs alongside a backbone of firm, polished tannins and bright acidity. Drink 2017–2032.
- Vinifizierung
- Harvest, Fermentation, Aging : The climatic conditions of 2012 required a constant and careful process of selection of the grapes both during the growing season and during the harvest; the Solaia grapes were picked solely by hand and separately, variety by variety, as well, taking into account, additionally, the many variable factors linked to terroir such as the conditions of the soil, the different altitude of the various vineyard parcels, and the different character created by the ripening process itself. Once in the cellar, the grapes were delicately destemmed and the individual berries, before being pressed, carefully selected on the sorting tables: here attention to detail was at its maximum, as it is of fundamental importance that only perfect grapes end up in the 1600 gallon (6000 liter), conical fermenting tanks. During the fermentation the period of skin contact, the must was slowly transformed into wine; in a vintage such as 2012 it was essential to give maximum attention t o the conservation of freshness and aroma without sacrificing extraction of color and the management of tannins, necessarily supple and elegant. All of this required great sensitivity, a thorough understanding of the grapes themselves, and a constant attention to the wine, which was only run off its skins after attentive daily tasting. Once the wine was separated from its skins, the focus turned to the malolactic fermentation which, carried out in oak barrels, added additional finesse and drinking pleasure to the wine. Only then could the aging process, one which took place in new French oak barrels and lasted approximately 18 months, begin. During this period, the various lots, fermented separately on the basis of their variety and the viticultural variables of their source, matured in oak and were finally blended together a few months before the bottling, carried out at the estate itself. according to their variety and the character of the individual vineyard parcels, completed their aging and are then blended together a few months before bottling. carried out.