Solaia 2006 Antinori

The climatic conditions of the harvest period ensured the possibility of harvesting the grapes with a quality level of great value. However, much attention was paid to the selections in the vineyard, in order to get only the perfect bunches into the cellar. The harvest was done strictly by hand, in vineyard plots of 1 hectare based on the vigor of the plants. The Sangiovese grapes were harvested in the first ten days of October, while the Cabernet, Franc and Sauvignon grapes in the second half of the same month. As always, great care was taken in the fermentation and extraction phases, carrying out delestage and pumping over in compliance with the varietal aromas and the high color content of the berries. For all three varieties, fermentation was carried out with average temperatures of 27 °, without ever exceeding 31 °, in order to preserve the best olfactory sensations and typicality of the fruit. Right from the start the musts showed great complexity, great varietal typicality in aromas, elegance and color, foreshadowing a year of great potential. After racking, carried out when the alcoholic fermentation was over, the wines, still divided by parcels, were placed in new oak barriques where they underwent malolactic fermentation by the end of the year.