Antinori Solaia (2001)

Toscana IGT denomination The grapes are carefully selected, bringing only the perfect bunches to the cellar. The harvest is done strictly by hand, in vineyard parcels of 1 hectare based on the vigor of the plants. As usual, great care has been taken in fermentation and in the extraction phase, respecting the aromas and colors of the berries, carrying out various delestage and pumping over. All stages of fermentation were carried out at a controlled temperature of 27 ° C maximum 31 ° C without ever exceeding it, preserving the olfactory sensations and typicality of the fruit. After racking carried out after alcoholic fermentation has already taken place, the wines, still divided by parcels, are placed in new oak barriques where the MLF will be carried out. Once the different lots are assembled, the Solaia rests for about 12 months in barrique. After the rest period, the wine is decanted and after a careful tasting barrique by barrique, it is bottled. After a year of bottle aging, it is put on the market.