Vinification
Climate
The 2013 vintage was characterized, more than any other, by careful and attentive vineyard work, first with important leaf removal operations and then with a rigorous selection of the grapes, first in the vineyard during picking, and then in the cellars. These operations assisted in giving musts of great richness in color, aromatic and with an intense expression of fruit, both factors which presage a vintage of an exceptional quality level. Once in the cellars, the grapes are delicately destemmed and the berries, before pressing, were carefully selected on a sorting table; here attention to detail was at its maximum, it is of fundamental importance that only perfect grapes end up in the 60 hectoliter (1585 gallon) conical fermenting tanks. During the fermentation and the period of skin contact, the must slowly became wine: in this phase much care was needed to maintain freshness and aroma, but without neglecting the extraction of color and a management of the tannins aimed at elegance and suppleness. Once the wine was run off its skins, it went through a complete malolactic fermentation in oak barrels to further add finesse and drinking pleasure. The barrels, all new, were coopered from French oak, and the aging period lasted 18 months. During this period the various lots, fermented separately 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.
Vinification
The winter of 2013 and the preceding autumn were characterized by above average rainfall and by temperatures which were not particularly cold, with the exception of one week during the month of February when there was heavy snowfall as well. Spring began with a climate which was much like the preceding months, determining important delays in bud burst, but despite this fact the successive phases of flowering and bud set saw normal growth and development. May and June were cool and rainy, assisting vegetative growth in the vineyard, while July and August were warm and dry, but without excessive peak temperatures, and the vines continued working, recovering a large part of the delay which had previously accumulated. Ideal weather marked the month of September and the first half of October, the harvest period – in addition to continuing warmth during the day, there were significant temperature swings between this daytime heat and evening and nighttime coolness. This assisted in bringing the different grape varieties to a full and complete levels of ripeness. Picking began during the last week of September, later than usual as a harvest. The excellent weather brought out all the quality of the Cabernet Franc, picked between September 28th and 30th, while the Sangiovese was picked during the first week of October. The Cabernet Sauvignon crop was brought to the cellar between October 7th and 16th under climatic conditions which were absolutely perfect for the quality of the fruit. Total annual rainfall: 48 inches Average daily temperatures April 1st- October: 66° Fahrenheit (18,98° centigrade) Rainfall April 1st – October 17th: 21.8 inches (564,2 millimeters)
Historical Data
Solaia is a 50 acre (20 hectare) vineyard with a southwestern exposure located at an altitude between 1150 and 1325 feet (350-400 meters) above sea level and with a stony soil of “alberese” (hard limestone) and “galestro” (flaky calcareous clay) rock. The vineyard is located at the Tignanello estate. The Antinori family produced this wine for the first time in the year 1978, and the initial blend was 80% Cabernet Sauvignon, and 20% Cabernet Franc, a formula repeated in 1979 as well. In the following years, 20% of Sangiovese was introduced and certain adjustments were also made in the rapport between Cabernet Sauvignon and Cabernet Franc until the current blend was settled upon. Solaia is produced only in exceptional vintage, and was not produced in 1980, 1981, 1983, 1984, and 1992.
Tasting Notes
A very intense ruby red with purple highlights, the 2013 Solaia shows aromas of ripe red fruit, pleasurably fresh and vibrant, accompanied by balsamic sensation of liquorice and mint. Hints of vanilla and smoke on the aromatic close fuse with an intense spiciness to create a powerful impact. The palate, initially elegant, becomes full bodied with tannins of much shape and solidity. The finish and aftertaste are quite complex with their expressive notes of black fruit and chocolate along with an excellent savor and vigor.
Awards
James Suckling 97/100 USA Daniele Cernilli 97/100 Italy Antonio Galloni 94+/100 USA Wine Advocate 97+/100 USA
Climate
The 2013 vintage was characterized, more than any other, by careful and attentive vineyard work, first with important leaf removal operations and then with a rigorous selection of the grapes, first in the vineyard during picking, and then in the cellars. These operations assisted in giving musts of great richness in color, aromatic and with an intense expression of fruit, both factors which presage a vintage of an exceptional quality level. Once in the cellars, the grapes are delicately destemmed and the berries, before pressing, were carefully selected on a sorting table; here attention to detail was at its maximum, it is of fundamental importance that only perfect grapes end up in the 60 hectoliter (1585 gallon) conical fermenting tanks. During the fermentation and the period of skin contact, the must slowly became wine: in this phase much care was needed to maintain freshness and aroma, but without neglecting the extraction of color and a management of the tannins aimed at elegance and suppleness. Once the wine was run off its skins, it went through a complete malolactic fermentation in oak barrels to further add finesse and drinking pleasure. The barrels, all new, were coopered from French oak, and the aging period lasted 18 months. During this period the various lots, fermented separately 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.
The History
Back in 1928, Niccolò Antinori decided to christen this wine Villa Antinori, in honor of the family’s eponymous villa; it was a reflection of his own personal interpretation of Chianti Classico’s and Tuscany’s unique identity.
The Style
Villa Antinori was first crafted in 1928 by Marchese Niccolò Antinori, Piero Antinori’s father, as the Antinori family’s signature wine; an exceptional wine that can represent the family’s history, identity and continuity like no other. “Villa Antinori is a full-blooded Tuscan red […] which grapes are grown, mature and are harvested from our Tuscan estates and then fermented and aged in the Antinori family estates.” Piero Antinori.
The design
The label’s design represents our concept of home, our territory and Tuscany. “The French have châteaux, but we have Villas!” Niccolò Antinori cheerfully explained his choice for the illustration on the front label, an innovative design that broke with more traditional packaging conventions of that time.
In Honor of the Monaldeschi della Cervara Family
The wine’s name honors the Monaldeschi della Cervara family who was the historic owner of Castello della Sala in the XVI century.
An old railway station
The Vignaferrovia vineyard takes its name from a characteristic old nineteenth century railway station still located a short distance from the vines.
Grown in an area with Great Potential
Poggio alle Nane comes from a winegrowing area well known for its production of high quality wines, an area in which both Cabernet and Carménère best express their characteristics.
A red amidst whites
At Castello della Sala, an area historically important for white wines, Pinot Nero offers an authentic and typical expression of its variety with a strong territorial character.
An ancient grape variety
Aleatico, an old and traditional Tuscan grape variety grown since Etruscan times, is able to give a modern expression of itself in this unique territory.
Villa del Cigliano
Villa del Cigliano, located in the gently rolling hillsides of San Casciano Val di Pesa, in the province of Florence, has always been a symbol of strong family relationships; the villa has watched over the lives of generations of Antinori family members since 1546, the year Alessandro di Niccolò Antinori became the owner of the property.
The Design
The label was designed by Silvio Coppola in 1974 for the release of Tignanello 1971. The idea to commission this artist was discussed at an event at Castello della Sala in 1973. Silvio Coppola was an important Italian graphic and interior designer who was famous for his minimalist lighting fixtures and austere furniture but also for book cover designs for Italian publishing company Feltrinelli. Silvio Coppola was the perfect match for the job.
The Bolgheri Amphitheater
The Guado al Tasso estate’s most characteristic geographic feature is the Bolgheri Amphitheater, a beautiful plain encircled by rolling hillsides that faces the Tyrrhenian Sea. The shape of the territory creates a unique microclimate with beneficial temperature fluctuations. The estate’s vineyards are located at the foot of the amphitheater, an optimal position as cold nocturnal breezes cool down the vines. These particular climatic conditions give the grapes pronounced aromas and guarantee a perfect ripening of the berries.
The Barrique
Cervaro della Sala was one of the first Italian white wines to have malolactic fermentation and aging take place in barriques.
The Name
Poggio alle Nane’s name comes from the area where its vines grow. Duck breeding farms once existed and the name “Nane” is local dialect for duck. The vineyards extend from the hillside to the lake that are still part of the property.
Rocky soils
The Vignaferrovia vineyard grows on rocky, gravelly soils, a condition that naturally limits the grapevine’s growth rate and enhances the quality of the berries.
Winding vineyards
The 4 hectares (10 acres) of Pinot Nero grow along the hillsides shaping the landscape into a series of sinuous terraced vineyards.
A single letter symbol
“A” represents in one single letter the combination of the estate’s initials, Fattoria Aldobrandesca, and the grape’s variety, Aleatico.
The Signature
Marchese Piero Antinori, the current Honorary President, decided to have his father, Niccolò Antinori, sign the label as a sign of recognition for his father’s confidence in him.
Te Duce Proficio
Guado al Tasso added the Antinori family’s historic family crest on the capsules.
The Concept
The idea behind Cervaro della Sala was to craft a white wine able to age over time.
Sea breezes
Southwestern vineyard exposure allows sea breezes to mitigate hot summer temperatures and limit heat spikes.
Understanding nature
The particularly hot climate of Castello della Sala has forced agronomists to invent new ways to protect the grapes from the hot summer sun. The vines’ shoots are allowed to grow in length and are then folded over the plant so its leaves can shade the Pinot Nero grape clusters.
A Pursuit for Balance
“A” was crafted following the family’s pursuit for exceptional balance between Aleatico’s pronounced character and the unique qualities of the estate’s volcanic soils.
Te Duce Proficio
The historic family crest of the Antinori family
A Tribute to the Della Gherardesca Family
Guado al Tasso designed a label with the Della Gherardesca family crest and the initials DG as a tribute to the former estate owners.
The Enologist
In 1985, Renzo Cotarella, who was chief enologist at Castello della Sala at that time, made the first vintage of Cervaro della Sala.
A personal interpretation
The Antinori family wanted to give their own deeply personal interpretation of the historic wine, Brunello di Montalcino.
The Sun
Tignanello’s stylized “Sun” by Silvio Coppola
Antinori Estates
Estates in Italy
